Effect of High-Fructose Corn Syrup on Anthocyanin Stability and Mechanism of Action of Syrup-Derived Furan Compounds on Anthocyanins
LIN Yang, CAO Qianqian, SHI Lejuan, TAN Yanjun
FOOD SCIENCE . 2026, (11): 11 -21 .  DOI: 10.7506/spkx1002-6630-20251208-069