The improved thermal stability of anthocyanins at pH 5.0 by gum arabic
Guan, Yongguang, Zhong, QixinVolume:
64
Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2015.06.018
Date:
December, 2015
File:
PDF, 1.28 MB
english, 2015