Effects of heating process on kinetic degradation of anthocyanin and vitamin C on hardness and sensory value of strawberry soft candy

IF 1.3 Q4 FOOD SCIENCE & TECHNOLOGY

Acta scientiarum polonorum. Technologia alimentaria Pub Date : 2023-06-30 DOI:10.17306/j.afs.1133

Minh Tri Nhan, Diep Kim Quyen

引用次数: 0

Abstract

1Institute of Food and BioTechnology, Can Tho University, Can Tho City, Vietnam 2Faculty of Agriculture and Natural Source, An Giang University, Long Xuyen City, An Giang Province, Vietnam

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加热过程对花青素和维生素C动力学降解对草莓软糖硬度和感官价值的影响

1芹苴大学食品与生物技术研究所，芹苴市2安江大学农业与自然资源学院，安江省龙宣市

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Acta scientiarum polonorum. Technologia alimentaria FOOD SCIENCE & TECHNOLOGY-

CiteScore

2.70

自引率

0.00%

发文量