Blackberry anthocyanins: β-Cyclodextrin fortification for thermal and gastrointestinal stabilization

标题
Blackberry anthocyanins: β-Cyclodextrin fortification for thermal and gastrointestinal stabilization
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 245, Issue -, Pages 426-431
出版商
Elsevier BV
发表日期
2017-10-24
DOI
10.1016/j.foodchem.2017.10.109

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