Effects of Sucrose Degradation Products on the Stability and Antioxidant Activity of Blueberry Anthocyanins under Processing and Storage Conditions
XIN Meili, LIANG Qi, TIAN Jinlong, YANG Shufang, YANG Yiyun, LI Bin
FOOD SCIENCE . 2024, (14): 51 -59 .  DOI: 10.7506/spkx1002-6630-20231028-242