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References

Details

Published: May 01, 2023
Vol/Issue: 139
Pages: 108516
License: View

Authors

T

Thiécla Katiane Osvaldt Rosales

L

Lucas de Freitas Pedrosa

K

Karen Rebouças Nascimento

A

Alexandre Minami Fioroto

T

Taíse Toniazzo

C

Carmen Cecília Tadini

E

Eduardo Purgatto

N

Neuza Mariko Aymoto Hassimotto

J

João Paulo Fabi

Funding

Conselho Nacional de Desenvolvimento Cientifico e Tecnologico Award: 142374/2018-0

Fundação de Amparo a Pesquisa do Estado de São Paulo

Cite This Article

Thiécla Katiane Osvaldt Rosales, Lucas de Freitas Pedrosa, Karen Rebouças Nascimento, et al. (2023). Nanoencapsulated anthocyanins: A new technological approach to increase physical-chemical stability and bioaccessibility. Food Hydrocolloids, 139, 108516. https://doi.org/10.1016/j.foodhyd.2023.108516

Nanoencapsulated anthocyanins: A new technological approach to increase physical-chemical stability and bioaccessibility

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