食品科学 ›› 2003, Vol. 24 ›› Issue (10): 123-125.
• 工艺技术 • 上一篇 下一篇
梁建芬, 籍保平, 陈云
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LIANG Jian-Fen, JI Bao-Ping, CHEN Yun
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摘要: 色泽的稳定性影响到枸杞产品外观品质。本文针对不同的温度、pH值、金属离子及光照条件,研究了枸杞水浸提液色泽的稳定性。研究结果表明都会对枸杞水浸提液的色泽的稳定性产生影响。
关键词: 枸杞, 水浸提液, 色泽, 稳定性
Abstract: The color stability of water extract of Lucium barbarum was studied. It showed that different temperature, pH,mineral ion, and light would affect the color stability of water extractive juice Lucium barbarum of significantly.
Key words: Lucium barbarum, water extractive juice, color, stability
梁建芬, 籍保平, 陈云. 枸杞水浸提液色泽稳定性的研究[J]. 食品科学, 2003, 24(10): 123-125.
LIANG Jian-Fen, JI Bao-Ping, CHEN Yun. Study on Color Stability of Water Extract of Lucium Barbarum[J]. FOOD SCIENCE, 2003, 24(10): 123-125.
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