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Nanoencapsulation of Anthocyanins from Red Cabbage (Brassic..:
Fierri, Ilaria
;
De Marchi, Laura
;
Chignola, Roberto
...
Antioxidants. 12 (2023) 9 - p. 1757 , 2023
Link:
https://doi.org/10.3390/antiox12091757
RT Journal T1
Nanoencapsulation of Anthocyanins from Red Cabbage (Brassica oleracea L. var. Capitata f. rubra) through Coacervation of Whey Protein Isolate and Apple High Methoxyl Pectin
UL https://suche.suub.uni-bremen.de/peid=cr-10.3390_antiox12091757&Exemplar=1&LAN=DE A1 Fierri, Ilaria A1 De Marchi, Laura A1 Chignola, Roberto A1 Rossin, Giacomo A1 Bellumori, Maria A1 Perbellini, Anna A1 Mancini, Ines A1 Romeo, Alessandro A1 Ischia, Gloria A1 Saorin, Asia A1 Mainente, Federica A1 Zoccatelli, Gianni PB MDPI AG YR 2023 SN 2076-3921 JF Antioxidants VO 12 IS 9 SP 1757 LK http://dx.doi.org/https://doi.org/10.3390/antiox12091757 DO https://doi.org/10.3390/antiox12091757 SF ELIB - SuUB Bremen
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