Stabilization of Black Soybean Anthocyanin by Chitosan...

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Journal of Food Biochemistry 2016 / 08

Stabilization of Black Soybean Anthocyanin by Chitosan Nanoencapsulation and Copigmentation

Ko, Aera, Lee, Ji-Soo, Sop Nam, Hee, Gyu Lee, Hyeon
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Language:
english
Journal:
Journal of Food Biochemistry
DOI:
10.1111/jfbc.12316
Date:
August, 2016
File:
PDF, 268 KB
english, 2016
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