Anthocyanins from purple sweet potato (Ipomoea batatas L.) and their color modulation by the addition of phenolic acids and food-grade phenolic plant extracts
- Publication Type
- Journal contribution (peer reviewed)
- Authors
- GRAS, C.C., NEMETZ, N., CARLE, R., SCHWEIGGERT, R.M.
- Year of publication
- 2017
- Published in
- Food Chemistry
- Band/Volume
- 235/
- DOI
- 10.1016/j.foodchem.2017.04.169
- Page (from - to)
- 265-274