Coloration Characteristics of Different Pectin-Anthocyanin-Polyphenol Composite Systems
This study selected peach, citrus and apple pectins to construct liquid composite systems consisting of pectin, anthocyanin and polyphenol, which were systematically analyzed for apparent color, spectral characteristics, anthocyanin content, polyphenol composition and content to elucidate the effect...
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| Autor principal: | |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
China Food Publishing Company
2025-10-01
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| Col·lecció: | Shipin Kexue |
| Matèries: | |
| Accés en línia: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-19-008.pdf |
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