Cite
HARVARD Citation
Cao, Y. et al. (2023). Investigation of the difference in color enhancement effect on cyanidin-3-O-glucoside by phenolic acids and the interaction mechanism. Food chemistry. p. . [Online].
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Cao, Y. et al. (2023). Investigation of the difference in color enhancement effect on cyanidin-3-O-glucoside by phenolic acids and the interaction mechanism. Food chemistry. p. . [Online].