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	The effect and evidence of ethanol content on the stability of anthocyanins from purple-fleshed sweet potato
	Ma, Yi[1,2]; Hou, Chang-Jun[1]; Li, Dan[1]; Huo, Dan-Qun[1]
	2018
卷号	42
URL标识	查看原文
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/2979562
专题	重庆大学
推荐引用方式 GB/T 7714	Ma, Yi[1,2],Hou, Chang-Jun[1],Li, Dan[1],et al. The effect and evidence of ethanol content on the stability of anthocyanins from purple-fleshed sweet potato[J],2018,42.
APA	Ma, Yi[1,2],Hou, Chang-Jun[1],Li, Dan[1],&Huo, Dan-Qun[1].(2018).The effect and evidence of ethanol content on the stability of anthocyanins from purple-fleshed sweet potato.,42.
MLA	Ma, Yi[1,2],et al."The effect and evidence of ethanol content on the stability of anthocyanins from purple-fleshed sweet potato".42(2018).

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