蓝莓加工过程中出汁率及花青素的稳定性研究
李金星1，胡志和1,2,*，马立志3，雷 颖1，经 典1
Juice Yield and Anthocyanins Stability during the Processing of Blueberry
LI Jin-xing1, HU Zhi-he1,2,*, MA Li-zhi3, LEI Ying1, JING Dian1
食品科学
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2014, (2): 120
-125
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DOI: 10.7506/spkx1002-6630-201402022
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