Effects of low acyl and high acyl gellan gum on the thermal stability of purple sweet potato anthocyanins in the presence of ascorbic acid

Xue-Jiao Xu, Sheng Fang, Yanhua Li, Fan Zhang, Zhipeng Shao, Yuting Zeng, Jie Chen, Yuecheng Meng

Food Hydrocolloids · 2018 · 83 citations · 56 references

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References

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