Research Progress on the Effects of Anthocyanidin Compounds on Physicochemical Properties of Starch
Anthocyanidin compounds include proanthocyanidins, anthocyanidins, anthocyanins, etc. Among them, proanthocyanidin is a kind of polyphenol compound, then anthocyanidin and anthocyanin belong to flavonoid compounds. When heated in an acidic medium, proanthocyanidins can produce anthocyanidins, which...
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| Principais autores: | , , , , , , , |
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| Formato: | Artigo |
| Idioma: | Chinês |
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The editorial department of Science and Technology of Food Industry
2024-01-01
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| Series: | Shipin gongye ke-ji |
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| Acceso en liña: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023020169 |
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