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

标题
Stabilization of anthocyanin extract from jabuticaba skins by encapsulation using supercritical CO2 as solvent
作者
关键词
-
出版物
FOOD RESEARCH INTERNATIONAL
Volume 50, Issue 2, Pages 617-624
出版商
Elsevier BV
发表日期
2011-05-01
DOI
10.1016/j.foodres.2011.04.019

向作者/读者发起求助以获取更多资源

Add your recorded webinar

Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.

Upload Now

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