Qian, Bing-Jun <br/><br/>
The effects of gallic/ferulic/caffeic acids on colour intensification and anthocyanin stability.  [electronic resource] 

 -  Food chemistry  Aug 2017 
 - 526-532 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1873-7072 
<br/><br/><label>Standard No.: </label>10.1016/j.foodchem.2017.01.120  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Anthocyanins--chemistry<br/>Caffeic Acids--chemistry<br/>Color<br/>Hydroxybenzoates<br/>Plant Extracts--chemistry