一品红红色素的提取及其稳定性研究[J]. Science and Technology of Food Industry, 1999, (06): 24-26. DOI: 10.13386/j.issn1002-0306.1999.06.068
Citation: 一品红红色素的提取及其稳定性研究[J]. Science and Technology of Food Industry, 1999, (06): 24-26. DOI: 10.13386/j.issn1002-0306.1999.06.068

一品红红色素的提取及其稳定性研究

  • Poinsettia flowers contain natural red pigment, the effects of pH value, sunlight, ultraviolet ray, temperature, oxidizers, reductants, metallic ions, organic acids, carbonhydrates on stability of the red pigment were studied.\;
  • loading

Catalog

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return