| 焦糖色素色率测定新方法研究 |
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| 引用本文： | 侯振建,岳春,王可. 焦糖色素色率测定新方法研究[J]. 食品科学, 2002, 23(11): 112-115 |
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| 作者姓名： | 侯振建 岳春 王可 |
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| 作者单位： | 河南南阳理工学院,473004 |
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| 摘 要： | 研究证明，焦糖色素目前的色率测定方法有误。本文确定了新的测定方法。该法可靠性良好，可反映实际呈色情况。
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| 关 键 词： | 焦糖色素 色率 测定方法 |
Research on New Analysis Method for Chromaticneess of Caramel |
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| Hou Zhenjian et al.. Research on New Analysis Method for Chromaticneess of Caramel[J]. Food Science, 2002, 23(11): 112-115 |
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| Authors: | Hou Zhenjian et al. |
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| Affiliation: | Hou Zhenjian et al. |
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| Abstract: | The research demonstrated that the present determination method for chromaticness of caramel was not correct. In this article, we have developed a new method for chromatic determination; which was reliable to reflect the real color. |
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| Keywords: | Caramel Chromaticneess Measure method |
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