Showing results (1-10 of 3) with videos related to

Sort By:
Pageof 1
Food Chemistry|September 30, 2017
Encapsulating anthocyanins from Hibiscus sabdariffa L. calyces by ionic gelation: Pigment stability during storage of microparticlesSílvia C S R de Moura, Carolina L Berling, Sílvia P M Germer, et al.
Food Research International (Ottawa, Ont.)|May 22, 2019
Release of anthocyanins from the hibiscus extract encapsulated by ionic gelation and application of microparticles in jelly candySílvia C S R de Moura, Carolina L Berling, Aline O Garcia, et al.
Food Chemistry|February 1, 2024
Multilayer microparticles for programmed sequential release of phenolic compounds from Eugenia stipitata: Stability and bioavailabilityWilliara Queiroz de Oliveira, Iramaia Angélica Neri Numa, Izabela D Alvim, et al.
Pageof 1