Stability-increasing effects of anthocyanin glycosyl acylation

标题
Stability-increasing effects of anthocyanin glycosyl acylation
作者
关键词
Anthocyanin glycosyl acylation, Stability, Acylated anthocyanins, Effects, Mechanism
出版物
FOOD CHEMISTRY
Volume 214, Issue -, Pages 119-128
出版商
Elsevier BV
发表日期
2016-07-13
DOI
10.1016/j.foodchem.2016.07.073

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