The effects of gallic/ferulic/caffeic acids on colour intensification and anthocyanin stability

作者：Bingjun Qian, Jianhua Liu, Shu-Juan Zhao, Jian-Xiong Cai, Pu Jing · 发表于：Food Chemistry · 年份：2017 · DOI：10.1016/j.foodchem.2017.01.120 · 被引用次数：138 · 研究领域：Phytochemicals and Antioxidant Activities、Fermentation and Sensory Analysis、melanin and skin pigmentation