The effects of gallic/ferulic/caffeic acids on colour...

Food Chemistry 2017 / 08 Vol. 228

The effects of gallic/ferulic/caffeic acids on colour intensification and anthocyanin stability

Qian, Bing-Jun, Liu, Jian-Hua, Zhao, Shu-Juan, Cai, Jian-Xiong, Jing, Pu
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Volume:
228
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2017.01.120
Date:
August, 2017
File:
PDF, 554 KB
english, 2017
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