Surfactant TWEEN20 provides stabilisation effect on anthocyanins extracted from red grape pomace

Published 2018 View Full Article

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Title
Surfactant TWEEN20 provides stabilisation effect on anthocyanins extracted from red grape pomace
Authors
Keywords
Grape pomace, Anthocyanins stability, Colloidal gas aphrons, Surfactant, Storage
Journal
FOOD CHEMISTRY
Volume 271, Issue -, Pages 224-231
Publisher
Elsevier BV
Online
2018-07-31
DOI
10.1016/j.foodchem.2018.07.083

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