果葡糖浆对花色苷稳定性影响及糖源性呋喃类产物对花色苷的作用机制
林杨,曹倩倩,史乐娟,谭彦君
Effect of High-Fructose Corn Syrup on Anthocyanin Stability and Mechanism of Action of Syrup-Derived Furan Compounds on Anthocyanins
LIN Yang, CAO Qianqian, SHI Lejuan, TAN Yanjun
食品科学
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2026, (11): 11
-21
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DOI: 10.7506/spkx1002-6630-20251208-069