Effects of lotus anthocyanins on the quality of ice cream
Recently, more and more attentions are payed to improve the quality and safety of food during processing and storage, and food additives are screened as the good solution plan according to various practices in a long history. Although some synthetic additives are effective, their potential toxicity...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Tsinghua University Press
2023-12-01
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| Series: | Food Science of Animal Products |
| Subjects: | |
| Online Access: | https://www.sciopen.com/article/10.26599/FSAP.2023.9240037 |