Double emulsion followed by complex coacervation as a...

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Food Hydrocolloids 2017 / 11

Double emulsion followed by complex coacervation as a promising method for protection of black raspberry anthocyanins

Shaddel, Rezvan, Hesari, Javad, Azadmard-Damirchi, Sodeif, Hamishehkar, Hamed, Fathi-Achachlouei, Bahram, Huang, Qingrong
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Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2017.11.024
Date:
November, 2017
File:
PDF, 1.97 MB
english, 2017
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