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Volumn 230, Issue , 2017, Pages 257-264

Effect of temperature and relative humidity on stability following simulated gastro-intestinal digestion of microcapsules of Bordo grape skin phenolic extract produced with different carrier agents

Author keywords

Anthocyanins; Antioxidant activity; Freeze drying; Simulated gastrointestinal digestion; Spray drying

Indexed keywords

ANTHOCYANINS; ANTIOXIDANTS; LOW TEMPERATURE DRYING; SPRAY DRYING;

EID: 85015676523     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.03.038     Document Type: Article
Times cited : (49)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.