Examination of molecular mechanism for the enhanced thermal stability of anthocyanins by metal cations and polysaccharides

标题
Examination of molecular mechanism for the enhanced thermal stability of anthocyanins by metal cations and polysaccharides
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 143, Issue -, Pages 452-458
出版商
Elsevier BV
发表日期
2013-08-13
DOI
10.1016/j.foodchem.2013.08.017

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