Degradation of anthocyanins and polymeric color formation during heat treatment of purple sweet potato extract at different pH
Jiang, Tian, Mao, Ying, Sui, Lushan, Yang, Ning, Li, Shuyi, Zhu, Zhenzhou, Wang, Chengtao, Yin, Sheng, He, Jingren, He, YiLangue:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2018.07.141
Date:
July, 2018
Fichier:
PDF, 963 KB
english, 2018
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