Improvement of stability of blueberry anthocyanins by...

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Food Hydrocolloids 2019 / 1

Improvement of stability of blueberry anthocyanins by carboxymethyl starch/xanthan gum combinations microencapsulation

Cai, Xuran, Du, Xianfeng, Cui, Daomei, Wang, Xiaona, Yang, Zhikai, Zhu, Guilan
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Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2019.01.034
Date:
January, 2019
File:
PDF, 2.45 MB
english, 2019
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