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

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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

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