Published in
Elsevier, LWT - Food Science and Technology, (68), p. 265-272, 2016
DOI: 10.1016/j.lwt.2015.12.044
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Effects of deodorization on the physicochemical index and volatile compounds of purple sweet potato anthocyanins (PSPAs)
Journal article published in 2016 by
Wenjuan Sun,
Min Zhang 
,
Huizhi Chen,
Dandan Zheng,
Zhongxiang Fang
,
Huizhi Chen,
Dandan Zheng,
Zhongxiang Fang
This paper was not found in any repository, but could be made available legally by the author.
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