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...
Sparad:
| Huvudupphov: | , , , , |
|---|---|
| Materialtyp: | Artigo |
| Språk: | Inglês |
| Utgiven: |
The Editorial Office of Food and Machinery
2024-04-01
|
| Serie: | Shipin yu jixie |
| Ämnen: | |
| Länkar: | http://www.ifoodmm.com/spyjxen/article/abstract/20240327 |
| Taggar: |
Inga taggar, Lägg till första taggen!
|