Anthocyanins During Baking: Their Degradation Kinetics and Impacts on Color and Antioxidant Capacity of Bread

Anthocyanins During Baking: Their Degradation Kinetics and Impacts on Color and Antioxidant Capacity of Bread

10.1007/s11947-014-1464-x

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Bibliographic Details
Main Authors: Sui X., Yap P.Y., Zhou W.
Other Authors: CHEMISTRY
Format: Article
Published: Springer New York LLC 2016
Online Access:http://scholarbank.nus.edu.sg/handle/10635/127320
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Institution: National University of Singapore
Description
Summary:10.1007/s11947-014-1464-x

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