Anthocyanins from Liangshan Purple Yam and Their Hydrogel Characteristics
Objective: This study systematically investigated the efficient extraction process of purple yam anthocyanins, a gelatin/carrageenan composite-hydrogel delivery system was constructed, and the stability and biosafety in gastrointestinal digestion environments were elucidated. Methods: Anthocyanins w...
Sábháilte in:
| Príomhchruthaitheoirí: | , , , , , , , |
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| Formáid: | Artigo |
| Teanga: | Chinês |
| Foilsithe / Cruthaithe: |
The editorial department of Science and Technology of Food Industry
2026-02-01
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| Sraith: | Shipin gongye ke-ji |
| Ábhair: | |
| Rochtain ar líne: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2025020170 |
| Clibeanna: |
Níl clibeanna ann, Bí ar an gcéad duine le clib a chur leis an taifead seo!
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