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1 Ergebnisse
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Effect of black wolfberry anthocyanin and maltitol on the g..:
Dai, Meng‐Qi
;
Wang, Xue‐Chen
;
Gao, Ling‐Yi
...
Journal of the Science of Food and Agriculture. 104 (2024) 6 - p. 3749-3756 , 2024
Link:
https://doi.org/10.1002/jsfa.13259
RT Journal T1 <Title>Effect of black wolfberry anthocyanin and maltitol on the gelation and microstructural properties of curdlan/gellan gum hybrid gels</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1002_jsfa.13259&Exemplar=1&LAN=DE A1 Dai, Meng‐Qi A1 Wang, Xue‐Chen A1 Gao, Ling‐Yi A1 Zhang, Li‐Chao A1 Lai, Bin A1 Wang, Ce A1 Yan, Jia‐Nan A1 Wu, Hai‐Tao PB Wiley YR 2024 SN 0022-5142 SN 1097-0010 JF Journal of the Science of Food and Agriculture VO 104 IS 6 SP 3749 OP 3756 LK http://dx.doi.org/https://doi.org/10.1002/jsfa.13259 DO https://doi.org/10.1002/jsfa.13259 SF ELIB - SuUB Bremen
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