The stabilization of food grade copper-chlorophyllin in low...

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Food Hydrocolloids 2019 / 7

The stabilization of food grade copper-chlorophyllin in low pH solutions through association with anionic polysaccharides

Selig, Michael J., Gamaleldin, Sara, Celli, Giovana B., Marchuk, Meghan A., Smilgies, Detlef-M., Abbaspourrad, Alireza
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Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2019.105255
Date:
July, 2019
File:
PDF, 1.60 MB
english, 2019
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