Improvement of stability of blueberry anthocyanins by carboxymethyl starch/xanthan gum combinations microencapsulation

标题
Improvement of stability of blueberry anthocyanins by carboxymethyl starch/xanthan gum combinations microencapsulation
作者
关键词
Carboxymethyl starch, Xanthan gum, Blueberry anthocyanins, Microencapsulation, Stability
出版物
FOOD HYDROCOLLOIDS
Volume -, Issue -, Pages -
出版商
Elsevier BV
发表日期
2019-01-12
DOI
10.1016/j.foodhyd.2019.01.034

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