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1 Ergebnisse
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Increased thermal stability of anthocyanins at pH 4.0 by gu..:
de Almeida Paula, Daniele
;
Mota Ramos, Afonso
;
Basílio de Oliveira, Eduardo
...
International Journal of Biological Macromolecules. 117 (2018) - p. 665-672 , 2018
Link:
https://doi.org/10.1016/j.ijbiomac.2018.05.219
RT Journal T1
Increased thermal stability of anthocyanins at pH 4.0 by guar gum in aqueous dispersions and in double emulsions W/O/W
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.ijbiomac.2018.05.219&Exemplar=1&LAN=DE A1 de Almeida Paula, Daniele A1 Mota Ramos, Afonso A1 Basílio de Oliveira, Eduardo A1 Maurício Furtado Martins, Eliane A1 Augusto Ribeiro de Barros, Frederico A1 Cristina Teixeira Ribeiro Vidigal, Márcia A1 de Almeida Costa, Nataly A1 Tatagiba da Rocha, Carolina PB Elsevier BV YR 2018 SN 0141-8130 JF International Journal of Biological Macromolecules VO 117 SP 665 OP 672 LK http://dx.doi.org/https://doi.org/10.1016/j.ijbiomac.2018.05.219 DO https://doi.org/10.1016/j.ijbiomac.2018.05.219 SF ELIB - SuUB Bremen
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