Publication | Closed Access
Use of gelatin and gum Arabic for encapsulation of black raspberry anthocyanins by complex coacervation
224
Citations
40
References
2017
Year
Food ChemistryBiopolymer GelBlack Raspberry AnthocyaninsFood ColloidEngineeringEdible PackagingBiotechnologyMicro-encapsulationGum ArabicFood EngineeringComplex CoacervationBiomolecular EngineeringHealth Sciences
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