微波与超声处理对花青素-多酚固态与液态体系色泽的影响
徐烨,李旋,毕金峰,郭崇婷,朱凤妹,吴昕烨
Effect of Microwave and Ultrasonic Treatment on the Color of Anthocyanin-Polyphenol Solid and Liquid Systems
XU Ye, LI Xuan, BI Jinfeng, GUO Chongting, ZHU Fengmei, WU Xinye
食品科学
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2021, (1): 139
-148
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DOI: 10.7506/spkx1002-6630-20191211-115