Effects of encapsulating agents on anthocyanin retention in...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2016 / 11 Vol. 73

Effects of encapsulating agents on anthocyanin retention in pomegranate powder obtained by the spray drying process

Santiago, Manuela Cristina Pessanha de Araujo, Nogueira, Regina Isabel, Paim, Diego Renan Sobreiro Falcão, Gouvêa, Ana Cristina Miranda Senna, Godoy, Ronoel Luiz de Oliveira, Peixoto, Fernanda Marques
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Volume:
73
Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2016.06.059
Date:
November, 2016
File:
PDF, 490 KB
english, 2016
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