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Evaluation of the composition of Chinese bayberry wine and its effects on the color changes during storage

Zhengwei Zhang1, Jieying Li1, Liuping Fan1

  • 1National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China.

Food Chemistry
|November 10, 2018
PubMed

Keywords:
AnthocyaninColor parameterPolymeric pigmentStorage

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