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Effects of Co-Pigments on the Color Stability of Bayberry (Myrica rubra)Juice during Short-Time Storage
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TS264.4

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    Abstract:

    Effects of co-pigments on the color stability of bayberry (Myrica rubra) juice during storage were investigated. EDTA, Tween-80, L-proline, L-lysine, acetic acid and malonic acid had little effects on the color stability, while L-glutamic acid, purple swe

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FANG Zhong-xiang, ZHANG Min, CAI Ben-li, DU Wei-hua, SUN Jin-cai. Effects of Co-Pigments on the Color Stability of Bayberry (Myrica rubra)Juice during Short-Time Storage[J]. Journal of Food Science and Biotechnology,2005,24(3).

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