摘要
用普通方法生产的红萝卜色素,有较强(?)渍菜臭味,致使用受到一定限制;现经特殊方法 控制,可得脱臭制品。同时介绍生产原料、花色素苷组成、应用特性和抗氧化作用等。
The general red radish color had a stronger smell of pickles, restricted il to a good uses, Now, treated with a spaeial purified technigues, may be obtain the deodorized products. In this paper, also recommended the raw material, anthocyanin contents, the properties of application and antioxidant effect.
出处
《粮食与油脂》
2003年第4期48-50,共3页
Cereals & Oils
