Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation

标题
Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation
作者
关键词
-
出版物
TRENDS IN FOOD SCIENCE & TECHNOLOGY
Volume 21, Issue 1, Pages 3-11
出版商
Elsevier BV
发表日期
2009-07-24
DOI
10.1016/j.tifs.2009.07.004

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