doi.org/10.1016/j.foodres.2018.12.010

Release of anthocyanins from the hibiscus extract encapsulated by ionic gelation and application of microparticles in jelly candy

..., Míriam Dupas Hubinger
58
Food Research International8.00
Volume: 121, Pages: 542 - 552
Published: Dec 11, 2018
Paper Fields
Paper Details
Title
Release of anthocyanins from the hibiscus extract encapsulated by ionic gelation and application of microparticles in jelly candy
DOI
doi.org/10.1016/j.foodres.2018.12.010
Published Date
Dec 11, 2018
Journal
Food Research International
Volume
121
Pages
542 - 552
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