Preparation, characterization and co-pigmentation mechanism of high stability indicator films: Anthocyanins and oxalic acid

作者：Chunyan Jiang, Xiaoyu Li, Yue Zhao, Hongdong Deng, Cheng Li, Caixia Wang, Y. Su, Saiyan Chen · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.144561 · 被引用次数：11 · 研究领域：Phytochemicals and Antioxidant Activities、Free Radicals and Antioxidants、Antioxidant Activity and Oxidative Stress