Stability of Anthocyanin Pigments of Philippine Powdered Purple Yam--Effect of pH, Heat, Light and Oxygen

1988日本家政学会誌Agricultural and Biological Sciences被引 4

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Akio TSUKUI. Stability of Anthocyanin Pigments of Philippine Powdered Purple Yam--Effect of pH, Heat, Light and Oxygen[J]. 日本家政学会誌, 1988.

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