| 标题 |
Influence of sugars and chlorogenic acid addition on anthocyanin content, antioxidant activity and color of blackberry juice during storage |
| 网址 | |
| DOI | |
| 其它 |
期刊:Journal of Food Processing and Preservation 作者:M. Kopjar; Kristijan Jakšić; V. Piližota 出版日期:2012-12-01 |
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(2025-6-4)