Copigmentation effects and thermal degradation kinetics of purple sweet potato anthocyanins with metal ions and sugars
Crossref DOI link: https://doi.org/10.1007/s13765-015-0140-9
Published Online: 2016-01-15
Published Print: 2016-02
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Li, Xiao-Ding
Li, Jie
Wang, Meng
Jiang, Hong
Funding for this research was provided by:
National Key Technology R&D Program of Chinese Ministry of Science and Technology (2013BAD20B06)
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