Funder
National Natural Science Foundation Program of China
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science
Reference62 articles.
1. An, Y. J., Guo, C. F., Zhang, M., & Zhong, Z. P. (2019). Investigation on characteristics of 3D printing using Nostoc sphaeroides biomass. Journal of the Science of Food and Agriculture, 99(2), 639–646.
2. Ananga, A., Georgiev, V., Ochieng, J., Phills, B., & Tsolova, V. (2013). Production of anthocyanins in grape cell cultures: A potential source of raw material for pharmaceutical, food, and cosmetic industries. In The Mediterranean genetic code-grapevine and olive. London: InTech.
3. Azam, S. M., Zhang, M., Mujumdar, A. S., & Yang, C. (2018). Study on 3D printing of orange concentrate and material characteristics. Journal of Food Process Engineering., 41(5), e12689.
4. Bayarri, S., Calvo, C., Costell, E., & Durán, L. (2001). Influence of color on perception of sweetness and fruit flavor of fruit drinks. Food Science and Technology International., 7(5), 399–404.
5. Bridle, P., & Timberlake, C. (1997). Anthocyanins as natural food colours—Selected aspects. Food Chemistry, 58(1–2), 103–109.
Cited by
105 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献