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40 积分 2024-05-01 加入
Preparation and Physicochemical Analysis of Camellia sinensis cv. ‘Ziyan’ Anthocyanin Microcapsules
18小时前
待确认
Preparation and chemical properties of microencapsulation developed with mulberry anthocyanins and silk fibroin
18小时前
已完结
Microencapsulation of Red Banana Peel Extract and Bioaccessibility Assessment by In Vitro Digestion
18小时前
已完结
Blueberry anthocyanins: An updated review on approaches to enhancing their bioavailability
7天前
已完结
Advances in embedding techniques of anthocyanins: Improving stability, bioactivity and bioavailability
7天前
已完结
Midinfrared Spectroscopy for Juice AuthenticationRapid Differentiation of Commercial Juices
8个月前
已关闭
Bioactive Compounds from BRS Violet Grape Pomace: An Approach of Extraction and Microencapsulation, Stability Protection and Food Application
10个月前
已完结
Application of Encapsulated Anthocyanin Pigments from Purple Sweet Potato (Ipomoea Batatas L.) in Jelly Drink
10个月前
已完结
Effect of microencapsulation using soy protein isolate and gum arabic as wall material on red raspberry anthocyanin stability, characterization, and simulated gastrointestinal conditions
11个月前
已完结
A review on trends in microencapsulation of bioactive compounds: coating materials, design, and applications
11个月前
已完结
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