Maintaining the Anthocyanin Content and Improvement of the Aroma of an Alcoholic Fermented Beverage Produced from Raw Purple-Fleshed Sweet Potato
SAIGUSA, Noriaki, KAWASHIMA, Noritomo, OHBA, RiichiroVolume:
13
Year:
2007
Language:
english
Journal:
Food Science and Technology Research
DOI:
10.3136/fstr.13.23
File:
PDF, 678 KB
english, 2007