Effects of processing and storage on the stability of the red biocolorant apigeninidin from sorghum

出版年份 2018 全文链接

标题

Effects of processing and storage on the stability of the red biocolorant apigeninidin from sorghum

作者

关键词

-

出版物

LWT-FOOD SCIENCE AND TECHNOLOGY

Volume 90, Issue -, Pages 592-597

出版商

Elsevier BV

发表日期

2018-01-02

DOI

10.1016/j.lwt.2017.12.071

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