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Enhanced stability of red-fleshed apple anthocyanins by copigmentation and encapsulation

Jia Xue1,2, Fan Su1, Yonghong Meng1

  • 1College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, PR China.

Journal of the Science of Food and Agriculture
|December 26, 2018
PubMed
Abstract

Keywords:
anthocyaninscopigmentationencapsulationred-fleshed apple

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