棕榈等
发表于 2025-3-21 16:59:37
书目名称Anthocyanins影响因子(影响力)<br> http://figure.impactfactor.cn/if/?ISSN=BK0158241<br><br> <br><br>书目名称Anthocyanins影响因子(影响力)学科排名<br> http://figure.impactfactor.cn/ifr/?ISSN=BK0158241<br><br> <br><br>书目名称Anthocyanins网络公开度<br> http://figure.impactfactor.cn/at/?ISSN=BK0158241<br><br> <br><br>书目名称Anthocyanins网络公开度学科排名<br> http://figure.impactfactor.cn/atr/?ISSN=BK0158241<br><br> <br><br>书目名称Anthocyanins被引频次<br> http://figure.impactfactor.cn/tc/?ISSN=BK0158241<br><br> <br><br>书目名称Anthocyanins被引频次学科排名<br> http://figure.impactfactor.cn/tcr/?ISSN=BK0158241<br><br> <br><br>书目名称Anthocyanins年度引用<br> http://figure.impactfactor.cn/ii/?ISSN=BK0158241<br><br> <br><br>书目名称Anthocyanins年度引用学科排名<br> http://figure.impactfactor.cn/iir/?ISSN=BK0158241<br><br> <br><br>书目名称Anthocyanins读者反馈<br> http://figure.impactfactor.cn/5y/?ISSN=BK0158241<br><br> <br><br>书目名称Anthocyanins读者反馈学科排名<br> http://figure.impactfactor.cn/5yr/?ISSN=BK0158241<br><br> <br><br>
puzzle
发表于 2025-3-21 23:32:01
http://reply.papertrans.cn/16/1583/158241/158241_2.png
adroit
发表于 2025-3-22 03:03:17
http://reply.papertrans.cn/16/1583/158241/158241_3.png
事物的方面
发表于 2025-3-22 08:22:01
Biosynthesis and Chemistry of Anthocyanins, production. The synthesis of anthocyanins via flavonoid biosynthetic pathway has been well described in different plant species, which will be influenced by multiple factors, including genetic background and environments. The chemical structure is crucial to the function of anthocyanins both in pla
骨
发表于 2025-3-22 09:05:14
http://reply.papertrans.cn/16/1583/158241/158241_5.png
伪善
发表于 2025-3-22 13:41:23
http://reply.papertrans.cn/16/1583/158241/158241_6.png
小卒
发表于 2025-3-22 20:44:52
Impact of Food Processing on Anthocyanins,stable during several processing conditions, including oxygen, light, pH, etc. They are sensitive to heat and to the physicochemical environment; thus, the steps of processing (heating, mechanical and domestic processes) may lead to a degradation of the anthocyanins and an alteration of their antiox
amenity
发表于 2025-3-23 00:55:08
High Pressure,ality parameters when compared to thermal treatments. High-pressure processing at ambient temperature is revealed to have minimal influences on anthocyanin levels of various fruits and vegetables. In light of the latest progress, this chapter provides a review of high-pressure processing effects on
FUSC
发表于 2025-3-23 02:08:21
Encapsulation,e of anthocyanins in food products is difficult. Anthocyanins’ stability is so low that they are sensitive to the processing and storage environmental conditions. Encapsulation can introduce such compounds into food efficiently. This chapter summarizes the principle, materials, systems, methods, par
CURL
发表于 2025-3-23 05:47:52
http://reply.papertrans.cn/16/1583/158241/158241_10.png