The results show that temperature, basicity, oxidant, reductant, and food additives have no or less effects on stability of the Setaria Italica yellow pigment.
结果表明温度、碱性条件、氧化剂、还原剂、食品添加剂对粟米黄色素的稳定性无影响。
The results show that temperature, basicity, oxidant, reductant, and food additives have no or less effects on stability of the Setaria Italica yellow pigment.
结果表明温度、碱性条件、氧化剂、还原剂、食品添加剂对粟米黄色素的稳定性无影响。
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