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Differences in Colour Gamut Obtained with Three Synthetic Red Food Colourants Compared with Three Natural Ones: pH and Heat Stability

机译：用三种合成红食物着色剂获得的色域的差异与三种自然环：pH和热稳定性

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A. Arocas; P. Varela; Ma Lourdes González-Miret; A. Salvador; F. J. Heredia; S. M. Fiszman;
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1. DIFFERENCES IN COLOUR GAMUT OBTAINED WITH THREE SYNTHETIC RED FOOD COLOURANTS COMPARED WITH THREE NATURAL ONES: pH AND HEAT STABILITY [J] . A. Arocas, P. Varela, Ma Lourdes Gonzalez-Miret, International Journal of Food Properties . 2013,第4a5a6期

机译：三种合成的红色合成食品色料与三种天然气味相比在色球上的差异：pH和热稳定性
2. Differences in Colour Gamut Obtained with Three Synthetic Red Food Colourants Compared with Three Natural Ones: pH and Heat Stability [J] . A. Arocas, P. Varela, Ma Lourdes González-Miret, International journal of food properties . 2013,第4期

机译：三种合成红色食品色料与三种天然色料的色域差异：pH和热稳定性
3. Differences in Colour Gamut Obtained with Three Synthetic Red Food Colourants Compared with Three Natural Ones: pH and Heat Stability [J] . A. Arocas, P. Varela, Ma Lourdes González-Miret, International journal of food properties . 2013,第4期

机译：三种合成红色食品色料与三种天然色料的色域差异：pH和热稳定性
4. Perceptual Colour Difference Uniformity in High Dynamic Range and Wide Colour Gamut [C] . Thilan Costa, Vincent Gaudet, Edward R. Vrscay, IEEE International Conference on Image Processing . 2020

机译：高动态范围和宽色域中的感知色差均匀性
5. Enhancing the availability of natural antioxidants in wheat -based food ingredients and food products through improved post-harvest treatments and processing conditions [D] . Moore, Jeffrey Calvin 2007

机译：通过改善收获后的处理和加工条件，提高小麦基食品成分和食品中天然抗氧化剂的利用率
6. Spectrophotometric Evaluation of Colour Stability of Nano Hybrid Composite Resin in Commonly Used Food Colourants in Asian Countries [O] . Jyothi Chittem, Girija S Sajjan, Madhu Varma Kanumuri 2017

机译：分光光度法评价亚洲国家常用食品色料中纳米杂化复合树脂的颜色稳定性
7. Dispersing hydrophobic natural colourant β-carotene in shellac particles for enhanced stability and tunable colour [O] . Dong Chen, Chun-Xia Zhao, Camille Lagoin, 2017

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Differences in Colour Gamut Obtained with Three Synthetic Red Food Colourants Compared with Three Natural Ones: pH and Heat Stability

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