摘要
研究了常用食品添加剂维生素C、光、热、pH值、还原介质、氧化介质、蔗糖、防腐剂,金属离子等对红球甘蓝天然色素的稳定性影响.
In this experiment, the effects of common food additives vitamin C, light, heat, pH value, reductant, oxide, sucrose, preservative and metal ion on the stability of the Brassica oleracea L. pigment were studied.
