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

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

83

Citations

56

References

2018

Year

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

Food Hydrocolloids

Food ChemistryAscorbic AcidFood PreservationPost-harvest PhysiologyThermal StabilityLow Acyl

References

	Year	Citations

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