Effects of hibiscetin pretreatment on the color and anthocyanin level of microwave vacuum dried edible roses-Reference-Cited by-同舟云学术

Effects of hibiscetin pretreatment on the color and anthocyanin level of microwave vacuum dried edible roses

Author:

Ran Xin-Li¹,Zhang Min¹²,Liu Wenchao¹,Qiu Liqing¹,Wang Yuchuan³,Bhandari Bhesh⁴,Wang Bin⁵

Affiliation:

1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China

2. Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi, Jiangsu, China

3. International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China

4. School of Agriculture and Food Sciences, University of Queensland, Brisbane, QLD, Australia

5. R & D Center, Shandong Huamei Biology Science & Technology Co., Ltd, Pingyin, Shandong, China

Funder

National Key R&D Program of China

Jinan City Science & Technology Innovation Project of Ten Agricultural Characteristic Industries,

Jiangsu Province (China) Agricultural Innovation

Jiangsu Province (China) “Collaborative Innovation Center for Food Safety and Quality Control” Industry Development Program

Jiangsu Province Key Laboratory Project of Advanced Food Manufacturing Equipment and Technology

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

Reference34 articles.

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