Auteur Wang, Wei-Dong
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Wang, Wei-Dong, Auteur ; Xu, Shi-Ying, Auteur |Thermal and storage stabilities of anthocyanins in blackberry (Rubus fruticosus L.) juice and concentrate were studied over the temperature range 60–90 °C and 5–37 °C. Results indicate that the thermal degradation of anthocyanins followed first-[...]
