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Effects of deodorization on the physicochemical index and volatile compounds of purple sweet potato anthocyanins (PSPAs).

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Authors
Sun, W.
Zhang, M.
Chen, H.
Zheng, D.
Fang, Zhongxiang
Date
2016
Type
Journal Article

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Sun, W. and Zhang, M. and Chen, H. and Zheng, D. and Fang, Z. 2016. Effects of deodorization on the physicochemical index and volatile compounds of purple sweet potato anthocyanins (PSPAs). LWT: Food Science and Technology. 68: pp. 265-272.
Source Title
LWT: Food Science and Technology
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School
School of Public Health
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