Kinetic study on the thermal and pressure degradation of anthocyanins in strawberries

标题
Kinetic study on the thermal and pressure degradation of anthocyanins in strawberries
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 123, Issue 2, Pages 269-274
出版商
Elsevier BV
发表日期
2010-04-29
DOI
10.1016/j.foodchem.2010.04.027

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