Storage stability of phenolic compounds in powdered BRS Violeta grape juice microencapsulated with protein and maltodextrin blends

  1. Moser, P.
  2. Telis, V.R.N.
  3. de Andrade Neves, N.
  4. García-Romero, E.
  5. Gómez-Alonso, S.
  6. Hermosín-Gutiérrez, I.
Aldizkaria:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Argitalpen urtea: 2017

Alea: 214

Orrialdeak: 308-318

Mota: Artikulua

DOI: 10.1016/J.FOODCHEM.2016.07.081 GOOGLE SCHOLAR lock_openSarbide irekia editor

Garapen Iraunkorreko Helburuak