首页|期刊导航|中国农业科学（英文版）|Thermal Degradation Kinetics of Anthocyanins and Visual Color of Blood Orange Juice

Thermal Degradation Kinetics of Anthocyanins and Visual Color of Blood Orange Juice

CAO Shao-qian LIU Liang PAN Si-yi

中国农业科学（英文版）2011，Vol.10Issue(12)：1992-1997,6.

中国农业科学（英文版）2011，Vol.10Issue(12)：1992-1997,6.DOI:10.1016/S1671-2927(11)60201-0

Thermal Degradation Kinetics of Anthocyanins and Visual Color of Blood Orange Juice

CAO Shao-qian ¹LIU Liang ²PAN Si-yi³

作者信息

1. College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo 315100, P.R.China
2. Department of Applied Biology, Zhejiang Pharmaceutical College, Ningbo 315100, P.R.China
3. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, PR.China
折叠

摘要

关键词

blood orange juice/anthocyanins/visual color/degradation kinetics/relationship

Key words

blood orange juice/anthocyanins/visual color/degradation kinetics/relationship

引用本文复制引用

CAO Shao-qian,LIU Liang,PAN Si-yi..Thermal Degradation Kinetics of Anthocyanins and Visual Color of Blood Orange Juice[J].中国农业科学（英文版）,2011,10(12):1992-1997,6.

基金项目

We thank Hubei Wangchunhua Co.Ltd.,China,for providing plant materials.This work was funded by the Natural Science Foundation of Hubei Province,China (2006ABA168). （2006ABA168）

中国农业科学（英文版）

OACSCD

ISSN：2095-3119

访问量0

下载量0

段落导航