Storage stability of phenolic compounds in powdered BRS Violeta grape juice microencapsulated with protein and maltodextrin blends

Published 2017 View Full Article

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Title
Storage stability of phenolic compounds in powdered BRS Violeta grape juice microencapsulated with protein and maltodextrin blends
Authors
Keywords
Anthocyanins, Microencapsulation, Soy protein, Whey protein, Maltodextrin, Stability, Antioxidant activity, Colour
Journal
FOOD CHEMISTRY
Volume 214, Issue -, Pages 308-318
Publisher
Elsevier BV
Online
2016-07-16
DOI
10.1016/j.foodchem.2016.07.081

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