Effects of Organic Acids on Thermal Stability of Anthocyanins from Purple Corn
WANG Yu-bin1,2，ZHANG Chao2，MA Yue2，YUE Xi-qing1，ZHAO Xiao-yan2,*
FOOD SCIENCE . 2010, (7): 164 -167 .  DOI: 10.7506/spkx1002-6300-201007036