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The Encapsulation of Anthocyanins from Berry-Type Fruits. Trends in Foods
During the last decade, many berry-type fruits have been recognised as good sources of anthocyanins. Nevertheless, the use of anthocyanins in the development of food colourants and healthy and/or functional ingredients has been limited because of their low stability under given environmental conditi...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2015
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6272163/ https://www.ncbi.nlm.nih.gov/pubmed/25854753 http://dx.doi.org/10.3390/molecules20045875 |