Effects of deodorization on the physicochemical index and volatile compounds of purple sweet potato anthocyanins (PSPAs).

Effects of deodorization on the physicochemical index and volatile compounds of purple sweet potato anthocyanins (PSPAs).

Bibliographic Details
Main Authors: Sun, W., Zhang, M., Chen, H., Zheng, D., Fang, Zhongxiang
Format: Journal Article
Published: Elsevier 2016
Online Access:http://hdl.handle.net/20.500.11937/35094

Internet

http://hdl.handle.net/20.500.11937/35094

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