Degradation kinetics of anthocyanins in blackberry juice and concentrate

Journal of Food Engineering - Tập 82 Số 3 - Trang 271-275 - 2007
Wei‐Dong Wang1, XU Shi-ying1
1Key Laboratory of Food Science and Safety, Ministry of Education, Southern Yangtze University, Wuxi, 214036, China

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Tài liệu tham khảo

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