Impact of pectin type on the storage stability of black currant (Ribes nigrum L.) anthocyanins in pectic model solutions

标题
Impact of pectin type on the storage stability of black currant (Ribes nigrum L.) anthocyanins in pectic model solutions
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 139, Issue 1-4, Pages 1168-1178
出版商
Elsevier BV
发表日期
2013-02-16
DOI
10.1016/j.foodchem.2013.02.005

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