Modelling the stability of maltodextrin-encapsulated grape skin phenolics used as a new ingredient in apple puree

Published 2016 View Full Article

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Title
Modelling the stability of maltodextrin-encapsulated grape skin phenolics used as a new ingredient in apple puree
Authors
Keywords
Grape skin, Anthocyanins, Phenolics, Apple, Maltodextrins, Activation energy
Journal
FOOD CHEMISTRY
Volume 209, Issue -, Pages 323-331
Publisher
Elsevier BV
Online
2016-04-22
DOI
10.1016/j.foodchem.2016.04.055

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