几种有机酸对紫玉米花青素热稳定性的影响

王宇滨1,2，张超2，马越2，岳喜庆1，赵晓燕2,*

Effects of Organic Acids on Thermal Stability of Anthocyanins from Purple Corn

WANG Yu-bin1,2，ZHANG Chao2，MA Yue2，YUE Xi-qing1，ZHAO Xiao-yan2,*

食品科学 . 2010, (7): 164 -167 . DOI: 10.7506/spkx1002-6300-201007036