✦ LIBER ✦

Non-thermal stabilization mechanisms of anthocyanins in model and food systems—An overview

✍ Scribed by Rodrigo N. Cavalcanti; Diego T. Santos; Maria Angela A. Meireles

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effect of thermal processing on anthocya

✍ Ankit Patras; Nigel. P. Brunton; Colm O'Donnell; B.K. Tiwari 📂 Article 📅 2010 🏛 Elsevier Science 🌐 English ⚖ 336 KB

Thermal Stability of Vitamin B6 Compound

✍ J. F. GREGORY III; M. E. HINER 📂 Article 📅 1983 🏛 Institute of Food Technologists 🌐 English ⚖ 786 KB

Thermal Stability of Folic Acid and 5-Me

✍ B. P. F. DAY; J. F. GREGORY 📂 Article 📅 1983 🏛 Institute of Food Technologists 🌐 English ⚖ 936 KB

Liposomal stabilization of ascorbic acid

✍ Luka Wechtersbach; Nataša Poklar Ulrih; Blaž Cigić 📂 Article 📅 2012 🏛 Elsevier Science 🌐 English ⚖ 587 KB

EFFECT OF FLAVONOLS ON ASCORBIC ACID AND

✍ A. J. SHRIKHANDE; F. J. FRANCIS 📂 Article 📅 1974 🏛 Institute of Food Technologists 🌐 English ⚖ 445 KB

Mechanical modelling and stability inves

✍ G. Karch; M. Riemer 📂 Article 📅 1994 🏛 Springer Netherlands 🌐 English ⚖ 871 KB