Ultrasound assisted extraction of bioactive compounds from BRS Violet grape pomace followed by alginate-Ca2+ encapsulation
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Title
Ultrasound assisted extraction of bioactive compounds from BRS Violet grape pomace followed by alginate-Ca2+ encapsulation
Authors
Keywords
Phenolic compounds, Thermosonication, Antioxidant, Grape pomace, Stability, Encapsulation
Journal
FOOD CHEMISTRY
Volume 338, Issue -, Pages 128101
Publisher
Elsevier BV
Online
2020-09-17
DOI
10.1016/j.foodchem.2020.128101
References
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