Color stability and degradation kinetics of anthocyanins in mulberry stirred yoghurt fermented by different starter cultures.
Xin ChengJinpeng ZhuZhijie ChenZhihao WuFuqiang ZhangCaie WuGong-Jian FanPublished in: Food science and biotechnology (2023)
The online version contains supplementary material available at 10.1007/s10068-023-01271-8.