Effects of deodorization on the physicochemical index and volatile compounds of purple sweet potato anthocyanins (PSPAs).
| dc.contributor.author | Sun, W. | |
| dc.contributor.author | Zhang, M. | |
| dc.contributor.author | Chen, H. | |
| dc.contributor.author | Zheng, D. | |
| dc.contributor.author | Fang, Zhongxiang | |
| dc.date.accessioned | 2017-01-30T13:47:38Z | |
| dc.date.available | 2017-01-30T13:47:38Z | |
| dc.date.created | 2016-03-17T19:30:17Z | |
| dc.date.issued | 2016 | |
| dc.identifier.citation | 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. | |
| dc.identifier.uri | http://hdl.handle.net/20.500.11937/35094 | |
| dc.publisher | Elsevier | |
| dc.title | Effects of deodorization on the physicochemical index and volatile compounds of purple sweet potato anthocyanins (PSPAs). | |
| dc.type | Journal Article | |
| dcterms.source.volume | 68 | |
| dcterms.source.startPage | 265 | |
| dcterms.source.endPage | 272 | |
| dcterms.source.issn | 0023-6438 | |
| dcterms.source.title | LWT: Food Science and Technology | |
| curtin.department | School of Public Health | |
| curtin.accessStatus | Fulltext not available |
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