Physicochemical stability of theabrownins-polysaccharide complexes under different environments and additives
In this study, four components of theabrownins-tea polysaccharide (TBs/TPC) complexes were isolated and purified from Pu-erh tea by column chromatography. The stability of its aqueous solution under the conditions of physical factors (light, temperature) and chemical factors (pH, food additives, oxi...
I tiakina i:
| Ngā kaituhi matua: | , , , , , , , |
|---|---|
| Hōputu: | Artigo |
| Reo: | Inglês |
| I whakaputaina: |
Taylor & Francis Group
2026-12-01
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| Rangatū: | International Journal of Food Properties |
| Ngā marau: | |
| Urunga tuihono: | https://www.tandfonline.com/doi/10.1080/10942912.2026.2650917 |
| Ngā Tūtohu: |
Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!
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