Stabilisation of strawberry (Fragaria x ananassa Duch.) anthocyanins by different pectins

标题
Stabilisation of strawberry (Fragaria x ananassa Duch.) anthocyanins by different pectins
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 141, Issue 3, Pages 2998-3006
出版商
Elsevier BV
发表日期
2013-05-10
DOI
10.1016/j.foodchem.2013.04.117

向作者/读者发起求助以获取更多资源

Find Funding. Review Successful Grants.

Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.

Explore

Find the ideal target journal for your manuscript

Explore over 38,000 international journals covering a vast array of academic fields.

Search