Effect of pH, sugar and heating temperature on the anthocyanin patterns and antioxidant capacity of mulberry extract.
| Year | 2004 |
| Author | 蔡碧仁* |
| Author count | 1 |
| Created date | 2019-02-19 |
| Author order | 1 |
| Corresponding author | false |
| Publication year | 2004 |
| Symposium name | 3rd International Congress “Pigments in Food” |
| Publication city | Quimper,France |
| Publication country | 中華民國 |
| Start date | 2004-11-01 |
| End date | 2004-11-01 |
| Review system | 否 |
| Language | Foreign Language |