主题:【已应助】Updated insights into anthocyanin stability behavior from bases to cases: Why and why not anthocyanins lose during food processing

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【作者】:. Yanpei Chen,
【题名】:. Updated insights into anthocyanin stability behavior from bases to cases: Why and why not anthocyanins lose during food processing.
【期刊】:. Critical Reviews in Food Science and Nutrition.
【年、卷、期、起止页码】:. . 2022. 4. 18.
【全文链接】:  . https://doi.org/10.1080/10408398.2022.2063250
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