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Composition and colour stability of anthocyanins extracted from fermented purple sweet potato culture

✍ Scribed by Gongjian Fan; Yongbin Han; Zhenxin Gu; Feirong Gu

Book ID: 116726192
Publisher: Elsevier Science
Year: 2008
Tongue: English
Weight: 179 KB
Volume: 41
Category: Article
ISSN: 1096-1127
DOI: 10.1016/j.lwt.2007.09.003

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