Recent developments in the stabilization of anthocyanins in food products
- 作者G. Mazza; R. Brouillard
- 卷第25卷
- 期第3期
- 印刷ISSN0308-8146
- 文件大小939.85KB
- 发表时间1987
- DOI10.1016/0308-8146(87)90147-6
- 页码207-225
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