Effects of Maturity Degree and Drying Methods on Anthocyanin and Toxins Contents in Purple Corn
XIAO Li-xia1,WANG Fen1,YU Hong-tao1,ZHAO Xiao-yan2,*,HU Xiao-song3
FOOD SCIENCE . 2010, (21): 142 -146 .  DOI: 10.7506/spkx1002-6630-201021032