Increased thermal stability of anthocyanins at pH 4.0 by guar gum in aqueous dispersions and in double emulsions W/O/W

Published 2018 View Full Article

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Title
Increased thermal stability of anthocyanins at pH 4.0 by guar gum in aqueous dispersions and in double emulsions W/O/W
Authors
Keywords
-
Journal
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
Volume 117, Issue -, Pages 665-672
Publisher
Elsevier BV
Online
2018-05-30
DOI
10.1016/j.ijbiomac.2018.05.219

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