Effect of temperature and pH on stability of anthocyanin obtained from blueberry
Crossref DOI link: https://doi.org/10.1007/s11694-018-9789-1
Published Online: 2018-03-21
Published Print: 2018-09
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Liu, Ya
Liu, Yongxiao
Tao, Cui
Liu, Mei
Pan, Yue
Lv, Zhaolin
Text and Data Mining valid from 2018-03-21
Article History
Received: 23 October 2017
Accepted: 17 March 2018
First Online: 21 March 2018