Release of anthocyanins from the hibiscus extract encapsulated by ionic gelation and application of microparticles in jelly candy

Published 2018 View Full Article

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Title
Release of anthocyanins from the hibiscus extract encapsulated by ionic gelation and application of microparticles in jelly candy
Authors
Keywords
Encapsulation, Bioactive compounds, Hibiscus sabdariffa, L, Ionic gelation, Gastrointestinal tract, Candy
Journal
FOOD RESEARCH INTERNATIONAL
Volume -, Issue -, Pages -
Publisher
Elsevier BV
Online
2018-12-11
DOI
10.1016/j.foodres.2018.12.010

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