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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

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
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引用次数: 0

摘要

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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Effects of heating process on kinetic degradation of anthocyanin and vitamin C on hardness and sensory value of strawberry soft candy
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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来源期刊
Acta scientiarum polonorum. Technologia alimentaria
Acta scientiarum polonorum. Technologia alimentaria FOOD SCIENCE & TECHNOLOGY-
CiteScore
2.70
自引率
0.00%
发文量
70
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