Assessing the effects of different pectins addition on color quality and antioxidant properties of blackberry jam

出版年份 2013 全文链接

标题

作者

关键词

Blackberry jams, Pectin, Monomeric anthocyanins, Polymeric color, Total phenolics, FRAP

出版物

Volume 7, Issue 1, Pages 121

出版商

Springer Nature

发表日期

2013-07-15

DOI

10.1186/1752-153x-7-121

参考文献

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