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The Encapsulation of Anthocyanins from Berry-Type Fruits. Trends in Foods
During the last decade, many berry-type fruits have been recognised as good sources of anthocyanins. Nevertheless, the use of anthocyanins in the development of food colourants and healthy and/or functional ingredients has been limited because of their low stability under given environmental conditi...
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| Publicat a: | Molecules |
|---|---|
| Autors principals: | , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI
2015
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6272163/ https://ncbi.nlm.nih.gov/pubmed/25854753 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules20045875 |
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