The properties and stability of anthocyanins in mulberry fruits

标题
The properties and stability of anthocyanins in mulberry fruits
作者
关键词
-
出版物
FOOD RESEARCH INTERNATIONAL
Volume 43, Issue 4, Pages 1093-1097
出版商
Elsevier BV
发表日期
2010-01-29
DOI
10.1016/j.foodres.2010.01.022

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