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Co-precipitation of anthocyanin in PHBV by the SEDS technique

Gean P S Aguiar1, Camila Dal Magro1, Gabriel O Carvalho1

  • 1Department of Chemical and Food Engineering, UFSC, Florianópolis, SC 88040-900 Brazil.

Journal of Food Science and Technology
|September 20, 2021
PubMed

Keywords:
AnthocyaninsNiagara grapeSEDSSupercritical CO2Wine lees

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