食品科学 ›› 2008, Vol. 29 ›› Issue (2): 472-476.
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王锋, 邓洁红, 谭兴和, 张礼红, 钟浩, 李清明
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WANG Feng, DENG Jie-Hong, TAN Xing-He, ZHANG Li-Hong, ZHONG Hao, LI Qing-Ming
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摘要: 本文对花色苷的分子结构,性质,及花色苷的共色作用发生机制和利用现状进行了综述。此外,本文还介绍了花色苷稳定性的研究方法并对花色苷的应用前景及方向进行了展望。
关键词: 花色苷, 稳定性, 共色作用
Abstract: This article reviewed recent developments in the research of the molecular structure of anthocyanins and their properties, including the mechanism of anthocyanin interactions-copigmentation and their application. Furthermore, the methodology for measurement of anthocyanins stability and the expectations of their utilization were put forward.
Key words: anthocyanin, stability, copigmentation
王锋, 邓洁红, 谭兴和, 张礼红, 钟浩, 李清明. 花色苷及其共色作用研究进展[J]. 食品科学, 2008, 29(2): 472-476.
WANG Feng, DENG Jie-Hong, TAN Xing-He, ZHANG Li-Hong, ZHONG Hao, LI Qing-Ming. Research Progress on Anthocyanins and Copigmentation[J]. FOOD SCIENCE, 2008, 29(2): 472-476.
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