Stability of Anthocyanins in Foods

식품(食品)에서 Anthocyanin 색소(色素)의 안정성(安定性)

  • Yoon, Tai-Heon (Plant Physiology Laboratory, Korea Ginseng Research Institute) ;
  • Lee, Sung-Woo (Department of Food and Nutrition, Hanyang University)
  • 윤태헌 (고려인삼연구소 생리연구실) ;
  • 이성우 (한양대학교 식품영양학과)
  • Published : 1979.03.30

Abstract

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