Storage stability of encapsulated barberry's anthocyanin and its application in jelly formulation

标题
Storage stability of encapsulated barberry's anthocyanin and its application in jelly formulation
作者
关键词
Natural color, Microencapsulation, Anthocyanin, Stability, Jelly
出版物
JOURNAL OF FOOD ENGINEERING
Volume 181, Issue -, Pages 59-66
出版商
Elsevier BV
发表日期
2016-03-10
DOI
10.1016/j.jfoodeng.2016.03.003

向作者/读者发起求助以获取更多资源

Reprint

联系作者

Become a Peeref-certified reviewer

The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.

Get Started

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