Stabilization of anthocyanins on thermally processed red D'Anjou pears through complexation and polymerization

TitleStabilization of anthocyanins on thermally processed red D'Anjou pears through complexation and polymerization
Publication TypeJournal Article
Year of Publication2009
AuthorsNgo, T, Zhao, Y
JournalLWT-Food Science and Technology
Volume42
Pagination1144–1152