Stabilization of anthocyanin extract from jabuticaba skins by encapsulation using supercritical CO2 as solvent

Published 2011 View Full Article

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Title
Stabilization of anthocyanin extract from jabuticaba skins by encapsulation using supercritical CO2 as solvent
Authors
Keywords
-
Journal
FOOD RESEARCH INTERNATIONAL
Volume 50, Issue 2, Pages 617-624
Publisher
Elsevier BV
Online
2011-05-01
DOI
10.1016/j.foodres.2011.04.019

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