The effects of selected metal ions on the stability of red cabbage anthocyanins and total phenolic compounds subjected to encapsulation process.
| Autor: | Ratanapoompinyo, Jakaphan1, Nguyen, Loc T.1 locnguyen@ait.asia, Devkota, Lavaraj1, Shrestha, Pratiksha1 |
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| Zdroj: | Journal of Food Processing & Preservation. Dec2017, Vol. 41 Issue 6, pn/a-N.PAG. 8p. |
| Databáze: | Business Source Ultimate |
| Externí odkaz: |
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