Surfactant TWEEN20 provides stabilisation effect on...

Food Chemistry 2019 / 01 Vol. 271

Surfactant TWEEN20 provides stabilisation effect on anthocyanins extracted from red grape pomace

MohdMaidin, Nurmahani, Oruna-Concha, Maria Jose, Jauregi, Paula
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Volume:
271
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2018.07.083
Date:
January, 2019
File:
PDF, 613 KB
english, 2019
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