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pro vyhledávání: '"Mónica Escobar Blanco"'
Autor:
Mónica Escobar Blanco, K. Shaindel Estrada Arias, J. Alberto Quezada Gallo, Ruth Pedroza Islas
Publikováno v:
International Journal of Food Engineering. 12:615-624
Anthocyanin extract (AE) was encapsulated in W1/O/W2 double emulsions and colorimetry technique using the CIE L*a*b* system was used to determine the release kinetics. Parameters a* and b* better correlated the variations in color of emulsions due to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::37cb34d604918e17cc0be7c571d6c07e
https://doi.org/10.1515/ijfe-2015-0243
https://doi.org/10.1515/ijfe-2015-0243
