Encapsulation of stevia rebaudiana Bertoni aqueous crude extracts by ionic gelation – Effects of alginate blends and gelling solutions on the polyphenolic profile

Published 2018 View Full Article

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Title
Encapsulation of stevia rebaudiana Bertoni aqueous crude extracts by ionic gelation – Effects of alginate blends and gelling solutions on the polyphenolic profile
Authors
Keywords
Food metabolomics, Stevia, Phenolic profiling, Encapsulation, Sodium alginate, Ionic gelation
Journal
FOOD CHEMISTRY
Volume 275, Issue -, Pages 123-134
Publisher
Elsevier BV
Online
2018-09-14
DOI
10.1016/j.foodchem.2018.09.086

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