| 标题 |
Preparation of acylated blueberry anthocyanins through an enzymatic method in an aqueous/organic phase: effects on their colour stability and pH-response characteristics |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food & Function 作者:Fansen Zeng; Haisheng Zeng; Yanqi Ye; Shiyu Zheng; Yuanhong Zhuang; et al 出版日期:2021-01-01 |
| 求助人 | |
| 下载 |
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(2025-6-4)