Enhancement of colour stability of anthocyanins in model beverages by gum arabic addition
- 期刊名称Food Chemistry
- 作者Chung, Cheryl; Rojanasasithara, Thananunt; Mutilangi, William; McClements, David Julian
- 印刷ISSN0308-8146
- 文件大小733.13KB
- 发表时间2016-1
- DOI10.1016/j.foodchem.2016.01.051
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