Influence of rutin and ascorbic acid in colour, plum anthocyanins and antioxidant capacity stability in model juices

标题
Influence of rutin and ascorbic acid in colour, plum anthocyanins and antioxidant capacity stability in model juices
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 173, Issue -, Pages 495-500
出版商
Elsevier BV
发表日期
2014-10-18
DOI
10.1016/j.foodchem.2014.10.059

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