Microencapsulation of anthocyanins extracted from grape skin by emulsification/internal gelation followed by spray/freeze-drying techniques: Characterization, stability …
Emulsification/internal gelation is an emerging encapsulation technique with a great
potential to protect anthocyanins' stability against the effect of negative environmental …
potential to protect anthocyanins' stability against the effect of negative environmental …
Microencapsulation of anthocyanins extracted from grape skin by emulsification/internal gelation followed by spray/freeze-drying techniques: characterization, stability …
R Zhang, L Zhou, J Li, H Oliveira, N Yang, W Jin, Z Zhu… - 2020 - cabidigitallibrary.org
Emulsification/internal gelation is an emerging encapsulation technique with a great
potential to protect anthocyanins' stability against the effect of negative environmental …
potential to protect anthocyanins' stability against the effect of negative environmental …