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程宏桢,蔡志鹏,王静,徐明生,沈勇根,卢剑青,刘馥源,李晓明
Effects of Low Acyl and High Acyl Gellan Gum on the Thermal Stability of Anthocyanins from Passion Fruit Peel in Model Beverages
CHENG Hongzhen, CAI Zhipeng, WANG Jing, XU Mingsheng, SHEN Yonggen, LU Jianqing, LIU Fuyuan, LI Xiaoming
食品科学 . 2020, (8): 69 -76 .  DOI: 10.7506/spkx1002-6630-20190422-290