Effect of high-pressure-homogenisation on the interaction between pomegranate peel pectin fractions and anthocyanins in acidic environment

作者：Jian Li, Rongping Li, Yijin Peng, Jun Tian, Linyan Zhou · 发表于：Food Chemistry · 年份：2024 · DOI：10.1016/j.foodchem.2024.140110 · 被引用次数：36 · 研究领域：Polysaccharides and Plant Cell Walls、Postharvest Quality and Shelf Life Management、Microbial Inactivation Methods