Effects of deodorization on the physicochemical index and volatile compounds of purple sweet potato anthocyanins (PSPAs)
Wenjuan Sun, Min Zhang, Huizhi Chen, Dandan Zheng, Zhongxiang Fang
LWT - Food Science and Technology | ELSEVIER | Published : 2016
Awarded by Jiangsu Province (China) Infrastructure Project
The authors are grateful to Food Research Institute of Haitong Food Group Corporation Limited, Cixi, China for technique support. This work was financially supported by the Jiangsu Province (China) Infrastructure Project (Contract No. BM2014051) and Jiangsu Province(China) "Collaborative Innovation Center for Food Safety and Quality Control" Industry Development Program.