Copigmentation Effect of Organic Acids on Purple Sweet Potato Anthocyanins
WANG Meng, LI Xiao-ding*, LIU Shuo, ZHU Shao-hua, JIANG Hong
Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology,
Huazhong Agricultural University, Wuhan 430070, China
WANG Meng, LI Xiao-ding*, LIU Shuo, ZHU Shao-hua, JIANG Hong. Copigmentation Effect of Organic Acids on Purple Sweet Potato Anthocyanins[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201423024.