Coclusion: The compound of xanthan gum and sophora bean gum can improve the stability of vitamin C,it can be used in the production of food ...

• 结论:黄原胶和槐豆胶的配比使用有利于维生素C的稳定,可作为添加剂运用于食品和药品的生产,提高维生素C的稳定性。