Zhu, Y., Chen, H., Lou, L., Chen, Y., Ye, X., & Chen, J. (2020). Copigmentation effect of three phenolic acids on color and thermal stability of Chinese bayberry anthocyanins. Food Sci Nutr.
Stile di citazione ChicagoZhu, Yanyun, Hongji Chen, Leyan Lou, Yixin Chen, Xingqian Ye, e Jianchu Chen. "Copigmentation Effect of Three Phenolic Acids On Color and Thermal Stability of Chinese Bayberry Anthocyanins." Food Sci Nutr 2020.
Citazione MLAZhu, Yanyun, et al. "Copigmentation Effect of Three Phenolic Acids On Color and Thermal Stability of Chinese Bayberry Anthocyanins." Food Sci Nutr 2020.
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