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Enhancement of colour stability of anthocyanins in model beverages by gum arabic addition

Enhancement of colour stability of anthocyanins in model beverages by gum arabic addition

Chung, Cheryl; Rojanasasithara, Thananunt; Mutilangi, William; McClements, David Julian
  • 期刊名称Food Chemistry
  • 作者Chung, Cheryl; Rojanasasithara, Thananunt; Mutilangi, William; McClements, David Julian
  • 印刷ISSN0308-8146
  • 文件大小733.13KB
  • 发表时间2016-1
  • DOI10.1016/j.foodchem.2016.01.051
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