Encapsulation of blackberry anthocyanins by thermal gelation of curdlan

标题
Encapsulation of blackberry anthocyanins by thermal gelation of curdlan
作者
关键词
-
出版物
JOURNAL OF THE BRAZILIAN CHEMICAL SOCIETY
Volume 20, Issue 10, Pages 1908-1915
出版商
FapUNIFESP (SciELO)
发表日期
2010-01-21
DOI
10.1590/s0103-50532009001000020

向作者/读者发起求助以获取更多资源

Find Funding. Review Successful Grants.

Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.

Explore

Find the ideal target journal for your manuscript

Explore over 38,000 international journals covering a vast array of academic fields.

Search