Effect of Caffeic Acid Addition on the Stability andColor Phenomenon of Anthocyanins from MulberryFruit in Ethanolic Solutions
碩士 === 臺灣大學 === 食品科技研究所 === 98 ===
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2010
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| Online Access: | http://ndltd.ncl.edu.tw/handle/28882269687908976712 |