摘要
在对南瓜黄的制备及性质研究的基础上，对南瓜黄色素在实际使用时可能遇到的各种环境中的稳定性能进行了探讨。
Based on research into preparation techmology and qualities of pumpkin yellow,the paper introduces its stability in various environemnts and its real using effec tiveness.
出处
《郑州粮食学院学报》
1996年第3期28-33,共6页
Journal of Zhengzhou Institute of Technology
