Evaluation of characterization and thermal stability of konjac glucomannan gel by zeaxanthin

REN Hongfei, YAN Jing, PENG Manman, LIU Xiong, ZHANG Fusheng

Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (4) : 218-224.

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Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (4) : 218-224. DOI: 10.13995/j.cnki.11-1802/ts.033946

Evaluation of characterization and thermal stability of konjac glucomannan gel by zeaxanthin

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 50(4): 218-224 https://doi.org/10.13995/j.cnki.11-1802/ts.033946

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