Publication | Closed Access
Two‐Steps of Gelation System Enhanced the Stability of Syzygium cumini Anthocyanins by Encapsulation with Sodium Alginate, Maltodextrin, Chitosan and Gum Arabic
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Citations
55
References
2021
Year
Food ChemistryBiopolymer GelEngineeringNatural PolymerBiochemistryGelation SystemBiotechnologyGum ArabicPolysaccharideSodium AlginateBiomolecular Engineering
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