摘要
色泽的稳定性影响到枸杞产品外观品质。本文针对不同的温度、pH值、金属离子及光照条件,研究了枸杞水浸提液色泽的稳定性。研究结果表明都会对枸杞水浸提液的色泽的稳定性产生影响。
The color stability of water extract of Lucium barbarum was studied. It showed that different temperature, pH,mineral ion, and light would affect the color stability of water extractive juice Lucium barbarum of significantly.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2003年第10期123-125,共3页
Food Science
