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KMID : 0380620050370040562
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Korean Journal of Food Science and Technology
2005 Volume.37 No. 4 p.562 ~ p.566
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Engineering/Processing/Sensory Evaluation : Effect of Amino Acids Addition on Stability and Antioxidative Property of Anthocyanins
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오주경/Oh JK
임지영/Imm Y
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Abstract
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KEYWORD
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anthocyanins, amino acids, intensity, stability, antioxidative property
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FullTexts / Linksout information
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Listed journal information
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