Synergistical Effects of Ascorbic Acid, Low Methoxy Pectin, and EDTA on Stabilizing the Natural Red Colors in Acidified Beverages
Author
Guo, Qi
Date Issued
2020-07
Committee Chair
Abbaspourrad, Alireza
Degree Discipline
Food Science and Technology
Degree Name
M.P.S., Food Science and Technology
Degree Level
Master of Professional Studies
Rights
Attribution 4.0 International
Type
term paper