Encapsulating anthocyanins from Hibiscus sabdariffa L. calyces by ionic gelation: Pigment stability during storage of microparticles

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Title
Encapsulating anthocyanins from Hibiscus sabdariffa L. calyces by ionic gelation: Pigment stability during storage of microparticles
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 241, Issue -, Pages 317-327
Publisher
Elsevier BV
Online
2017-09-01
DOI
10.1016/j.foodchem.2017.08.095

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