摘要
本文主要研究玫瑰红色素的稳定性，考察了几种金属离子、防腐剂、常用食品添加剂对其稳定性的影响，为其开发利用提供科学的依据。
The stability of red pigment from rose was investigated in this paper. Some metallic ions, preservers and food additions were tested to find the effects on the stability of this red pigment. This research provides scientific basis for the exploration and application of this red pigment.
出处
《中国食品添加剂》
CAS
2001年第1期2-5,共4页
China Food Additives
