The Effect of Sodium Carboxymethylcellulose on the Stability and Bioaccessibility of Anthocyanin Water-in-Oil-in-Water Emulsions
Teixé-Roig, J., Oms-Oliu, G., Velderrain-Rodríguez, G. R., Odriozola-Serrano, I., Martín-Belloso, O.Language:
english
Journal:
Food and Bioprocess Technology
DOI:
10.1007/s11947-018-2181-7
Date:
September, 2018
File:
PDF, 1012 KB
english, 2018