Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Charurungsipong, Phoomjai"'
Autor:
Charurungsipong Phoomjai, Tangduangdee Chairath, Amornraksa Suksun, Asavasanti Suvaluk, Lin Jenshinn
Publikováno v:
E3S Web of Conferences, Vol 141, p 03008 (2020)
Most of the food processing operations involve the use of heat which generally causes alteration, and degradation of natural pigments, resulting in lower stability. One of the stability enhancement methods is co-pigmentation. This study aimed to dete
Externí odkaz:
https://doaj.org/article/18e2b1580baf4b68a3407b595ae23f94
Autor:
Sriariyanun, M., Cheng, Y.S., Rattanaporn, K., Yasurin, P., Rodiahwati, W., Charurungsipong, Phoomjai, Tangduangdee, Chairath, Amornraksa, Suksun, Asavasanti, Suvaluk, Lin, Jenshinn
Publikováno v:
E3S Web of Conferences; 2020, Vol. 141, p1-4, 4p