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Betalains nanodispersions: Effects on betalains stability a..:
Rocha, Felipe
;
Marques, Clara Suprani
;
de Sousa, Lucas Silva
...
Food Research International. 159 (2022) - p. 111583 , 2022
Link:
https://doi.org/10.1016/j.foodres.2022.111583
RT Journal T1
Betalains nanodispersions: Effects on betalains stability and on rheological properties of Greek yogurt
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodres.2022.111583&Exemplar=1&LAN=DE A1 Rocha, Felipe A1 Marques, Clara Suprani A1 de Sousa, Lucas Silva A1 Minim, Valéria Paula Rodrigues A1 Pires, Ana Clarissa dos Santos A1 Minim, Luis Antonio A1 Stringheta, Paulo César A1 Jones, Owen Griffith A1 Vidigal, Márcia Cristina Teixeira Ribeiro PB Elsevier BV YR 2022 SN 0963-9969 JF Food Research International VO 159 SP 111583 LK http://dx.doi.org/https://doi.org/10.1016/j.foodres.2022.111583 DO https://doi.org/10.1016/j.foodres.2022.111583 SF ELIB - SuUB Bremen
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