The encapsulation of anthocyanins from berry-type fruits. Trends in foods

Molecules

Volumn 20, Issue 4, 2015, Pages 5875-5888

  Robert, Paz ^a   Fredes, Carolina ^a  

^a UNIVERSITY OF CHILE   (Chile)

Author keywords

Food colourants; Healthy foods; Microencapsulation; Spray drying; Yoghurt

Indexed keywords

ANTHOCYANIN;

BIOAVAILABILITY; CHEMISTRY; FOOD ANALYSIS; FOOD PRESERVATION; FRUIT; HUMAN; PROCEDURES;

ANTHOCYANINS; BIOLOGICAL AVAILABILITY; FOOD ANALYSIS; FOOD PRESERVATION; FRUIT; HUMANS;

EID: 84928793435     PISSN: None     EISSN: 14203049     Source Type: Journal    
DOI: 10.3390/molecules20045875     Document Type: Review

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