Effect of pH, temperature and iron on the stability of anthocyanins from black-skinned peanuts (Arachis hypogaea L.)
Jingming Wang1, 2, Xuefeng Shen1 and Yong Chen1*
1Weed Science Laboratory, College of Agriculture, South China Agricultural University, Guangzhou 510642, P. R. China.
2Department of Life Science, Huizhou University, Huizhou 516007, P. R. China.
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