Microencapsulation by Spray-Drying of Anthocyanin Pigments from Corozo (Bactris guineensis) Fruit
Author:
Affiliation:
1. Departamento de Química, Universidad Nacional de Colombia, AA 14490, Bogotá, Colombia
2. Institute of Food Chemistry, Technische Universität Braunschweig, Schleinitzstrasse 20, 38106 Braunschweig, Germany
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf100536g
Reference33 articles.
1. Mazza, G.; Miniati, E.Anthocyanins in Fruits, Vegetables, and Grains;CRC Press:Boca Raton, FL, 1993; pp1−20.
2. The Anthocyanins
3. Anthocyanins Present in Selected Tropical Fruits: Acerola, Jambolão, Jussara, and Guajiru
4. Determination of anthocyanins from acerola (Malpighia emarginata DC.) and açai (Euterpe oleracea Mart.) by HPLC–PDA–MS/MS
5. Determination of Anthocyanins from Camu-camu (Myrciaria dubia) by HPLC−PDA, HPLC−MS, and NMR
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