Thermal and pH degradation kinetics of anthocyanins in natural food colorant prepared from black rice bran
Crossref DOI link: https://doi.org/10.1007/s13197-015-2002-1
Published Online: 2015-08-25
Published Print: 2016-01
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Loypimai, Patiwit
Moongngarm, Anuchita
Chottanom, Pheeraya
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