酚酸增强杨梅清汁贮藏期间色泽稳定性
楼乐燕,陈虹吉,尹 培,沈 清,陈健初,叶兴乾,刘东红
Enhanced Color Stability of Clear Chinese Bayberry Juice during Storage by Phenolic Acid
LOU Leyan, CHEN Hongji, YIN Pei, SHEN Qing, CHEN Jianchu, YE Xingqian, LIU Donghong
食品科学 . 2019, (9): 220 -227 .  DOI: 10.7506/spkx1002-6630-20180413-178