Bioavailability of blackberry pomace microcapsules by using different techniques: An approach for yogurt application

SS dos Santos, CM Paraíso, EB Romanini… - Innovative Food Science …, 2022 - Elsevier
The blackberry fruit is rich in anthocyanins, but the stability of these compounds can be
decreased depending on the processing conditions. Thus, the objective of this study was to …
被引用次数：15 相关文章

Bioavailability of blackberry pomace microcapsules by using different techniques: an approach for yogurt application.

SS Santos, CM Paraíso, EB Romanini, VG Correa… - 2022 - cabidigitallibrary.org
The blackberry fruit is rich in anthocyanins, but the stability of these compounds can be
decreased depending on the processing conditions. Thus, the objective of this study was to …

[引用][C] Bioavailability of blackberry pomace microcapsules by using different techniques: An approach for yogurt application

SS dos Santos, CM Paraíso, EB Romanini, VG Correa… - 2022