Enhancing the Thermal Stability of Purple Cabbage Anthocyanins and Mechanisms of Co-pigmentation Using Five Polyphenolic Compounds
SUN Chenchen
GAO Qingchao
LI Yahui
ZHANG Zhiyong
WANG Shulin
LIANG Ying
Machine-generated Keywords：
Publication Date：2022-03-15
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：8( 89-96 )