1) co-pigments
辅色素
1.
Effects of co-pigments on the color stability of bayberry (Myrica rubra) juice during storage were investigated.
研究了多种辅色素对杨梅汁贮藏中色泽稳定性的影响。
2) subsidiary-color substance
辅色物质
1.
Objective: The effects of the different environment conditions and the subsidiary-color substance on the stability of the mockstrawberry fruit at the UV spectrum.
目的:研究不同环境条件及辅色物质对蛇莓果实色素在紫外和可见光区的稳定性的影响。
3) copigmentation
辅色作用
1.
Studies on the copigmentation effect of tannin on purple sweet potato anthocyanins;
单宁对紫甘薯花色苷的辅色作用研究
4) the ball with supplementary colour
辅色球
5) color developer
辅色剂
1.
In order to increase PSPP color and stability,a color developer and a color protection agent were selected.
研究了番薯紫色素稳定性及其变色反应机理,选择了辅色剂和护色剂来增加其显色效果和稳定性。
6) co-pigmentation
辅色效应
1.
It may be due to intermolecular co-pigmentation which occurred by carbohydrate,acid,polyphanol react with pigments.
色素粗提物中的糖、酸、多酚物质等可能与色素发生辅色效应而使稳定性大大提高。
补充资料：辅助色素
辅助色素
辅助色素（accessory pigments）:在植物和光合细菌中象类胡萝卜素、叶黄素和藻胆（色）素那样吸收可见光的色素，这类色素是对叶绿素捕获光能的补充。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。