Formulation and characterization of water-in-oil nanoemulsions loaded with açaí berry anthocyanins: Insights of degradation kinetics and stability evaluation of anthocyanins and nanoemulsions

Published 2018 View Full Article

Authors

Keywords

Journal

FOOD RESEARCH INTERNATIONAL

Volume 106, Issue -, Pages 542-548

Publisher

Elsevier BV

Online

2018-01-17

DOI

10.1016/j.foodres.2018.01.017

Ask authors/readers for more resources

Create your own webinar

Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.

Create Now

Ask a Question. Answer a Question.

Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.

Get Started

FOOD RESEARCH INTERNATIONAL

Ask authors/readers for more resources

Protocol

Reagent

Reprint

Create your own webinar

Ask a Question. Answer a Question.