Stability of red pigments from purple sweetpotato (Ipomea batatas (L.), Lam) and other five natural red pigments
Stable effects were determined of red pigments from purple sweetpotato and other five plant natural red pigments from purple grape, purple perilla. black rice and black soybean on such factors as light, heat, minerals and food additives. The red pigments of purple sweetpotatoes were showed similar s...
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| Váldodahkkit: | , |
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| Materiálatiipa: | Artigo |
| Giella: | Inglês |
| Almmustuhtton: |
Zhejiang University Press
2001-11-01
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| Ráidu: | 浙江大学学报. 农业与生命科学版 |
| Fáttát: | |
| Liŋkkat: | https://www.academax.com/doi/10.3785/1008-9209.2001.06.0635 |
| Fáddágilkorat: |
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