Health Benefits of Anthocyanins and Their Encapsulation for Potential Use in Food Systems: A Review
Author:
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10408398.2013.805316
Reference79 articles.
1. Berries: emerging impact on cardiovascular health
2. Influence of different pectins on powder characteristics of microencapsulated anthocyanins and their impact on drug retention of shellac coated granulate
3. An innovative method for the purification of anthocyanins from grape skin extracts by using liquid and sub-critical carbon dioxide
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