Anthocyanins During Baking: Their Degradation Kinetics and Impacts on Color and Antioxidant Capacity of Bread
Crossref DOI link: https://doi.org/10.1007/s11947-014-1464-x
Published Online: 2015-01-11
Published Print: 2015-05
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Sui, Xiaonan
Yap, Pei Yi
Zhou, Weibiao
Text and Data Mining valid from 2015-01-11