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Loại |
Chi tiết |
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Sách, tạp chí |
| Tiêu đề: |
Anthocyanin and antioxidant capacity in Roselle (Hibiscus sabdariffa L.) extract,” "Food Res. "Int |
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| [2] M. Rein, “Copigmentation reactions and color stability of berry anthocyanins,” 2005 |
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| Tiêu đề: |
Copigmentation reactions and color stability of berry anthocyanins |
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| Tiêu đề: |
The CanMEDS 2005 physician competency framework: better standards, better physicians, better care |
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| Tiêu đề: |
Microencapsulation: methods and industrial applications,” "Benita (ed.) |
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| Tiêu đề: |
Encapsulation in the food industry: a review,” "Int. J. Food Sci. Nutr |
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Sách, tạp chí |
| Tiêu đề: |
Microencapsulation in the Food Industry A Practical Implementation Guide |
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Sách, tạp chí |
| Tiêu đề: |
Overview of microencapsulation process technologies,” in "Microencapsulation in the food industry |
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Sách, tạp chí |
| Tiêu đề: |
Handbook of industrial drying |
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Sách, tạp chí |
| Tiêu đề: |
The anthocyanins,” in "The flavonoids |
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Sách, tạp chí |
| Tiêu đề: |
Polyphenols and pigmentation in plants |
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Food colorants: anthocyanins,” "Crit. Rev. Food Sci. Nutr |
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Sách, tạp chí |
| Tiêu đề: |
Anthocyanins and betalains,” in "Natural food colorants |
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| Tiêu đề: |
Anthocyanin pigments—Bioactivity and coloring properties,” "J. "Food Sci |
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Sách, tạp chí |
| Tiêu đề: |
The Flavonoids: Recent Advances.,” "Plant Pigment |
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