Rice bran protein increases the retention of anthocyanins by acting as an encapsulating agent in the spray drying of grape juice
| Autor: | Almeida, Rafael Fernandes, Gomes, Matheus Henrique Gouveia, Kurozawa, Louise Emy |
|---|---|
| Zdroj: | In Food Research International October 2023 172 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
|
Full Text from ScienceDirect