Preparation and characteristics analysis of gellan gum-Artemisia sphaerocephala Krasch gum-blueberry anthocyanin edible film

GUO Na; ZHU Guilan; ZHANG Fangyan; XU Decong; YANG Junjie

doi:10.13995/j.cnki.11-1802/ts.022013

Preparation and characteristics analysis of gellan gum-Artemisia sphaerocephala Krasch gum-blueberry anthocyanin edible film

GUO Na, ZHU Guilan, ZHANG Fangyan, XU Decong, YANG Junjie

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (1) : 172-176.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (1) : 172-176. DOI: 10.13995/j.cnki.11-1802/ts.022013

Preparation and characteristics analysis of gellan gum-Artemisia sphaerocephala Krasch gum-blueberry anthocyanin edible film

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(1): 172-176 https://doi.org/10.13995/j.cnki.11-1802/ts.022013

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Received	Published
2018-08-18	2020-01-15
Issue Date
2020-03-27

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