Use of guar gum, gum arabic, pectin, beta-glucan and inulin for microencapsulation of anthocyanins from chokeberry

Authors

Keywords

Dietary fiber, Chokeberry, Microencapsulation, Anthocyanins

Journal

Volume 129, Issue -, Pages 665-671

Publisher

Elsevier BV

Online

2019-02-13

DOI

10.1016/j.ijbiomac.2019.02.073

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