食品工业科技Issue(5)：428-431,4.
越橘花色苷特征及其制备技术研究进展
Properties and preparation technology of anthocyanins from bilberry
摘要
Abstract
Anthocyanins is one of the important function natural pigments in plants. The structure, physicochemical properties, physiological functions, extraction technology and identification of bilberry anthocyanins were described. The problems and prospects in research and application of this pigment were discussed.关键词
越橘/花色苷/理化性质/制备Key words
bilberry/ anthocyanins/ physicochemical property/ preparation分类
轻工纺织引用本文复制引用
吕春茂,王新现,董文轩,王博,战孟娇..越橘花色苷特征及其制备技术研究进展[J].食品工业科技,2011,(5):428-431,4.基金项目
沈阳市青年人才基金计划项目(1081240-1-02). （1081240-1-02）
