Effect of impregnation using sucrose solution on stability of anthocyanin in strawberry jam

LWT - Food Science and Technology - Tập 44 - Trang 891-895 - 2011
Yoshiyuki Watanabe1, Kazunori Yoshimoto1, Yoshiharu Okada1, Masato Nomura1
1Department of Biotechnology and Chemistry, School of Engineering, Kinki University, 1 Umenobe, Takaya, Higashi-Hiroshima 739-2116, Japan

Tài liệu tham khảo

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