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蓝靛果果渣花色苷胶束的制备及其 稳定性研究.

Authors :
李 山
张彦龙
曾伟民
刘 洋
赵丹丹
贾向前
Source :
Science & Technology of Food Industry; Jan2024, Vol. 45 Issue 2, p21-29, 9p
Publication Year :
2024

Abstract

<i>Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)

Subjects

Subjects :
HONEYSUCKLES
ANTHOCYANINS
POLYMERS

Details

Language :
Chinese
ISSN :
10020306
Volume :
45
Issue :
2
Database :
Complementary Index
Journal :
Science & Technology of Food Industry
Publication Type :
Academic Journal
Accession number :
175588335
Full Text :
https://doi.org/10.13386/j.issn1002-0306.2023060191