Encapsulating anthocyanins from Hibiscus sabdariffa L....

Food Chemistry 2018 / 02 Vol. 241

Encapsulating anthocyanins from Hibiscus sabdariffa L. calyces by ionic gelation: Pigment stability during storage of microparticles

de Moura, Sílvia C.S.R., Berling, Carolina L., Germer, Sílvia P.M., Alvim, Izabela D., Hubinger, Míriam D.
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Volume:
241
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2017.08.095
Date:
February, 2018
File:
PDF, 3.00 MB
english, 2018
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