Storage stability of encapsulated barberry's anthocyanin and its application in jelly formulation

Published 2016 View Full Article

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Title
Storage stability of encapsulated barberry's anthocyanin and its application in jelly formulation
Authors
Keywords
Natural color, Microencapsulation, Anthocyanin, Stability, Jelly
Journal
JOURNAL OF FOOD ENGINEERING
Volume 181, Issue -, Pages 59-66
Publisher
Elsevier BV
Online
2016-03-10
DOI
10.1016/j.jfoodeng.2016.03.003

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