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A bottom-up approach for encapsulation of sour cherries anthocyanins by using β-lactoglobulin as matrices
Oancea, Ana-Maria, Aprodu, Iuliana, Ghinea, Ioana Otilia, Barbu, Vasilica, Ioniţă, Elena, Bahrim, Gabriela, Râpeanu, Gabriela, Stănciuc, NicoletaLangue:
english
Journal:
Journal of Food Engineering
DOI:
10.1016/j.jfoodeng.2017.04.033
Date:
April, 2017
Fichier:
PDF, 1.59 MB
english, 2017