ANTHOCYANINS AS FOOD COLORANTS: EFFECT OF pH ON THE FORMATION OF ANTHOCYANIN‐RUTIN COMPLEXES
- 1 January 1979
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 44 (1) , 66-68
- https://doi.org/10.1111/j.1365-2621.1979.tb10005.x
Abstract
No abstract availableKeywords
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