Effects of low acyl and high acyl gellan gum on the thermal stability of purple sweet potato anthocyanins in the presence of ascorbic acid
| Autor: | Xu, Xue-Jiao, Fang, Sheng, Li, Yan-Hua, Zhang, Fan, Shao, Zhi-Peng, Zeng, Yu-Ting, Chen, Jie, Meng, Yue-Cheng |
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| Zdroj: | In Food Hydrocolloids January 2019 86:116-123 |
| Databáze: | ScienceDirect |
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