Study on the coupling progress of thermo-induced anthocyanins degradation and polysaccharides gelation

出版年份 2020 全文链接

标题

作者

关键词

Hydrogels, Anthocyanins, Thermal degradation, Konjac glucomannan, Bulk-rheology, Micro-rheology

出版物

Volume 105, Issue -, Pages 105822

出版商

Elsevier BV

发表日期

2020-03-10

DOI

10.1016/j.foodhyd.2020.105822

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