Microencapsulation of anthocyanin compounds extracted from blueberry (Vaccinium spp.) by spray drying: Characterization, stability and simulated gastrointestinal conditions-Reference-Cited by-同舟云学术

Microencapsulation of anthocyanin compounds extracted from blueberry (Vaccinium spp.) by spray drying: Characterization, stability and simulated gastrointestinal conditions

Published:2019-04 Issue: Volume:89 Page:742-748
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Righi da Rosa Jéssica,Nunes Graciele Lorenzoni,Motta Mariana Heldt,Fortes Juciane Prois,Cezimbra Weis Grazielle Castagna,Rychecki Hecktheuer Luisa Helena,Muller Edson Irineu,Ragagnin de Menezes Cristiano^ORCID,Severo da Rosa Claudia

Funder

CAPES

CNPq

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

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