首页|期刊导航|中国农业科学（英文版）|Thermal Degradation Kinetics of Three Kinds of Representative Anthocyanins Obtained from Blood Orange
中国农业科学（英文版）2011，Vol.10Issue(4)：642-649,8.
Thermal Degradation Kinetics of Three Kinds of Representative Anthocyanins Obtained from Blood Orange
Thermal Degradation Kinetics of Three Kinds of Representative Anthocyanins Obtained from Blood Orange
摘要
关键词
blood orange/anthocyanins/purification/identification/degradation kineticsKey words
blood orange/anthocyanins/purification/identification/degradation kinetics引用本文复制引用
LIU Liang,CAO Shao-qian,PAN Si-yi..Thermal Degradation Kinetics of Three Kinds of Representative Anthocyanins Obtained from Blood Orange [J].中国农业科学（英文版）,2011,10(4):642-649,8.基金项目
This work was funded by the Natural Science Foundation of Hubei Province,China (2006ABA168). （2006ABA168）
