![](/img/cover-not-exists.png)
Colour properties, stability, and free radical scavenging activity of jambolan (Syzygium cumini) fruit anthocyanins in a beverage model system: Natural and copigmented anthocyanins
Puspita Sari, Christofora Hanny Wijaya, Dondin Sajuthi, Unang SupratmanVolume:
132
Year:
2012
Language:
english
Pages:
7
DOI:
10.1016/j.foodchem.2011.12.025
File:
PDF, 318 KB
english, 2012