Updated insights into anthocyanin stability behavior from bases to cases: Why and why not anthocyanins lose during food processing
Updated insights into anthocyanin stability behavior from bases to cases: Why and why not anthocyanins lose during food processing
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DOI：
10.1080/10408398.2022.2063250
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发表时间：
2022
期刊：
影响因子：
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通讯作者：
Zisheng Luo
中科院分区：
文献类型：
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作者：
Yanpei Chen;Tarun Belwal;Yanqun Xu;Quan Ma;Dong Li;Li Li;Hang Xiao;Zisheng Luo
