Gallic acid as a protective antioxidant against anthocyanin degradation and color loss in vitamin-C fortified cranberry juice

出版年份 2016 全文链接

标题

作者

关键词

Anthocyanins, Color, Hesperidin, Catechin, Gallic acid, Antioxidant

出版物

Volume 210, Issue -, Pages 422-427

出版商

Elsevier BV

发表日期

2016-05-01

DOI

10.1016/j.foodchem.2016.04.133

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