食品科学 ›› 1993, Vol. 14 ›› Issue (2): 8-12.
• 食品科学 • 上一篇 下一篇
蔺定运, 李炜
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LIN Ding-Yun, LI Wei
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摘要: 棕色色素是食品着色物的重要部分之一。酸枣棕色素是我国首创的,颜色和稳定性可与焦糖,可可色媲美。主要发色物需深入研究。
关键词:  , 棕黄色素, 稳定性
Abstract: The brown pigments are major part of coloring materials for food. Wild jujube pigment are developed and studied in China. Its color and stability are better than that of caramel and cacao color. The major coloring material is required to study in future.
Key words:  , Brown pigment Stability;
蔺定运, 李炜. 几种棕色色素稳定性的比较[J]. 食品科学, 1993, 14(2): 8-12.
LIN Ding-Yun, LI Wei. Comparison of Stability on some Species Brown Pigments[J]. FOOD SCIENCE, 1993, 14(2): 8-12.
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