Encapsulation
Author:
Publisher
Springer Nature Singapore
Link
https://link.springer.com/content/pdf/10.1007/978-981-16-7055-8_9
Reference44 articles.
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4. Cortez R, Luna-Vital DA, et al. Natural pigments: stabilization methods of anthocyanins for food applications. Compr Rev Food Sci Food Saf. 2017;16(1):180–98.
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