蔗糖含量对牡丹花色苷热稳定性和降解动力学的影响

樊金玲1，朱文学1,*,巩卫东2，沈军卫1，韩江南1，马海乐1，郭秉印1

Effect of Sucrose on Thermal Stability and Degradation Kinetics of Peony Anthocyanins

FAN Jin-ling1，ZHU Wen-xue1,*，GONG Wei-dong2，SHEN Jun-wei1，HAN Jiang-nan1，MA Hai-le1，GUO Bing-yin1

食品科学 . 2010, (3): 74 -78 . DOI: 10.7506/spkx1002-6300-201003016