College of Agricultural Sciences

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

Title	Stabilization of anthocyanins on thermally processed red D'Anjou pears through complexation and polymerization
Publication Type	Journal Article
Year of Publication	2009
Authors	Ngo, T, Zhao, Y
Journal	LWT-Food Science and Technology
Volume	42
Pagination	1144–1152

College of Agricultural Sciences
Oregon State University
Corvallis, Oregon 97331

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