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Impact of Chitosan‐Prunus cerasoides gum exudates on the th..:
Sendri, Nitisha
;
Bhatt, Vinod
;
Singh, Sarvpreet
.
International Journal of Food Science & Technology. 57 (2021) 2 - p. 995-1004 , 2021
Link:
https://doi.org/10.1111/ijfs.15459
RT Journal T1
Impact of Chitosan‐Prunus cerasoides gum exudates on the thermal properties, storage stability and antioxidant activity of anthocyanins from Berberis lycium Royle
UL https://suche.suub.uni-bremen.de/peid=cr-10.1111_ijfs.15459&Exemplar=1&LAN=DE A1 Sendri, Nitisha A1 Bhatt, Vinod A1 Singh, Sarvpreet A1 Bhandari, Pamita PB Wiley YR 2021 SN 0950-5423 SN 1365-2621 JF International Journal of Food Science & Technology VO 57 IS 2 SP 995 OP 1004 LK http://dx.doi.org/https://doi.org/10.1111/ijfs.15459 DO https://doi.org/10.1111/ijfs.15459 SF ELIB - SuUB Bremen
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