Effects of low acyl and high acyl gellan gum on the thermal...

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Food Hydrocolloids 2018 / 3

Effects of low acyl and high acyl gellan gum on the thermal stability of purple sweet potato anthocyanins in the presence of ascorbic acid

Xu, Xue-Jiao, Fang, Sheng, Li, Yan-Hua, Zhang, Fan, Shao, Zhi-Peng, Zeng, Yu-Ting, Chen, Jie, Meng, Yue-Cheng
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Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2018.03.007
Date:
March, 2018
File:
PDF, 2.29 MB
english, 2018
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