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期刊名称

european food research and technology(1)

关键词

anthocyanin: degradation thermal degradation(1)
ascorbic acid: 62624-30-0(1)
blood orange juice: beverage(1)
flavonoid(1)
intrinsic factor(1)
sugar: 57-50-1(1)

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作者

Cao, Shaoqian AND Lu, Qi AND Xu, Yuan AND Pan, Siyi AND Wang, Kexin AND Liu, Liang(0)

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guangdong acad agr sci, sericulture & farm produce proc res inst, guangzhou 510610, guangdong, peoples r china(1)
huazhong agr univ, coll food sci & technol, wuhan 430070, peoples r china(1)

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资源类型: 外文期刊

作者:Cao, Shaoqian(精确检索)

作者:Lu, Qi(精确检索)

作者:Xu, Yuan(精确检索)

作者:Pan, Siyi(精确检索)

作者:Wang, Kexin(精确检索)

作者:Liu, Liang(精确检索)

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1Integrated effects of ascorbic acid, flavonoids and sugars on thermal degradation of anthocyanins in blood orange juice

作者： Cao, Shaoqian; Lu, Qi; Xu, Yuan; Pan, Siyi; Wang, Kexin; Liu, Liang; SCI

机构： Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Peoples R China; Guangdong Acad Agr Sci, Sericulture & Farm Produce Proc Res Inst, Guangzhou 510610, Guangdong, Peoples R China;

来源：EUROPEAN FOOD RESEARCH AND TECHNOLOGY

关键词： sugar: 57-50-1 ascorbic acid: 62624-30-0 flavonoid anthocyanin: degradation thermal degradation intrinsic factor blood orange juice: beverage