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Use of gelatin and gum Arabic for encapsulation of black raspberry anthocyanins by complex coacervation

contributor authorRezvan Shaddel
contributor authorJavad Hesari
contributor authorSodeif Azadmard-Damirchi
contributor authorHamed Hamishehkar
contributor authorBahram Fathi-Achachlouei
contributor authorQingrong Huang
date accessioned2020-03-15T19:30:57Z
date available2020-03-15T19:30:57Z
date issued2017
identifier othergVfJ92ZINSJ1CJeP0kepQk9nokLjbPypWG0a_1Np3gjk6x2vHH.pdf
identifier urihttps://libsearch.um.ac.ir:443/fum/handle/fum/2040950?locale-attribute=en&show=full
formatgeneral
languageEnglish
titleUse of gelatin and gum Arabic for encapsulation of black raspberry anthocyanins by complex coacervation
typeJournal Paper
contenttypeFulltext
contenttypeFulltext
identifier padid14075388
identifier doi10.1016/j.ijbiomac.2017.10.044
journal titleInternational Journal of Biological Macromolecules
coverageAcademic
filesize2188345
citations4


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