Anthocyanins from purple sweet potato (Ipomoea batatas L.) and their color modulation by the addition of phenolic acids and food-grade phenolic plant extracts
- Publikations-Art
- Zeitschriftenbeitrag (peer-reviewed)
- Autoren
- GRAS, C.C., NEMETZ, N., CARLE, R., SCHWEIGGERT, R.M.
- Erscheinungsjahr
- 2017
- Veröffentlicht in
- Food Chemistry
- Band/Volume
- 235/
- DOI
- 10.1016/j.foodchem.2017.04.169
- Seite (von - bis)
- 265-274