Influence of structure on colour stability of anthocyanins and flavylium salts with ascorbic acid
- 25 November 1998
- journal article
- Published by Elsevier BV in Food Chemistry
- Vol. 64 (1), 21-26
- https://doi.org/10.1016/s0308-8146(98)00107-1
Abstract
No abstract availableKeywords
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