Encapsulation of blackberry anthocyanins by thermal gelation of curdlan

Journal of the Brazilian Chemical Society

Volumn 20, Issue 10, 2009, Pages 1908-1915

  Ferreira, Daniela S ^a   Faria, Adelia F ^a   Grosso, Carlos R F ^a   Mercadante, Adriana Z ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Anthocyanins; Encapsulation; HPLC PDA MS MS; Release curve; Rubus spp

Indexed keywords

EID: 76349092713     PISSN: 01035053     EISSN: 16784790     Source Type: Journal    
DOI: 10.1590/S0103-50532009001000020     Document Type: Article

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