1Influence of Copigmentation on Stability of Anthocyanins from Purple Potato Peel in Both Liquid State and Solid State

作者： Zhang, Chao; Ma, Yue; Zhao, Xiaoyan; Mu, Jie; Mu, Jie; SCI

机构： Beijing Acad Agr & Forestry Sci, Vegetable Res Ctr, Beijing 100097, Peoples R China; Shenyang Agr Univ, Coll Food Sci, Shenyang 110161, Peoples R China;

来源：JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

关键词： Purple potato anthocyanins copigmentation thermodynamics kinetics