Comparison of stability of red colorants from natural sources, roselle and lac in micelles.
作者： W. Pornpen , K. Piyarat , M. Walaisiri
DOI:
关键词: Food science 、 Calyx 、 Chemical composition 、 Chemical engineering 、 Micelle 、 Plant composition 、 Chemistry
摘要:
cabdirect.org参考文章(11)
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