Effect of Solution Maceration on the Extraction of Mulberry Anthocyanins and the Color Stability of the Extracts
碩士 === 國立臺灣大學 === 園藝學研究所 === 94 === Color is one of the most important factors to evaluate the enrichment of anthocyanins in wine and juice. However, anthocyanins is very unstable and is easy to makes the beautiful purple red color of wine or juice to turn into unpopular brown color under the influe...
| Main Authors: | , |
|---|---|
| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2006
|
| Online Access: | http://ndltd.ncl.edu.tw/handle/22761575943534698927 |