Degradation of anthocyanins and polymeric color formation during heat treatment of purple sweet potato extract at different pH

标题
Degradation of anthocyanins and polymeric color formation during heat treatment of purple sweet potato extract at different pH
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume -, Issue -, Pages -
出版商
Elsevier BV
发表日期
2018-07-21
DOI
10.1016/j.foodchem.2018.07.141

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