How To Improve Bayberry (Myrica rubra Sieb. et Zucc.) Juice Color Quality: Effect of Juice Processing on Bayberry Anthocyanins and Polyphenolics
Author:
Affiliation:
1. Key Laboratory of Food Science and Safety, Ministry of Education, Southern Yangtze University, Wuxi 214036, China, and Food Research Institute of Haitong Food Group Corporation Limited, Cixi 315300, China
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf051943o
Reference37 articles.
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