Thermal degradation kinetics of anthocyanins and visual colour of mulberry puree

HUANG Xiao-jie; TIAN Xue-ying; GUO Yan-ling; SHI Guo-ying

doi:10.13995/j.cnki.11-1802/ts.2014.04.025

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Food and Fermentation Industries ›› 2014, Vol. 40 ›› Issue (04) : 51-55. DOI: 10.13995/j.cnki.11-1802/ts.2014.04.025

Food and Fermentation Industries

Thermal degradation kinetics of anthocyanins and visual colour of mulberry puree

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2014, 40(04): 51-55 https://doi.org/10.13995/j.cnki.11-1802/ts.2014.04.025

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