Composition and color stability of anthocyanin-based extract from purple sweet potato

Food Science and Technology (Brazil)

Volumn 35, Issue 3, 2015, Pages 468-473

  He, Xiu Li ^a   Li, Xue Li ^a   Lv, Yuan Ping ^a   He, Qiang ^a  

^a SICHUAN UNIVERSITY   (China)

Author keywords

Anthocyanins; Color; Purple sweet potato; Stability

Indexed keywords

EID: 84945530122     PISSN: 01012061     EISSN: 1678457X     Source Type: Journal    
DOI: 10.1590/1678-457X.6687     Document Type: Article

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