Optimization of anthocyanin copigmentation formula of purple corn and its effect on the quality of purple corn
Objective: This study aimed to explore the copigmentation formula of purple corn anthocyanins. Methods: In this study, fructose, tannic acid, and pectin were used as co-pigmentation. The response surface method was used to optimize the co-pigmentation formula of purple corn anthocyanins, and the unt...
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| Principais autores: | , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
The Editorial Office of Food and Machinery
2024-04-01
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| coleção: | Shipin yu jixie |
| Assuntos: | |
| Acesso em linha: | http://www.ifoodmm.com/spyjxen/article/abstract/20240327 |
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