Stabilization of the bioactive pigment of opuntia fruits through maltodextrin encapsulation

  1. Gandía-Herrero, F.
  2. Jiménez-Atiénzar, M.
  3. Cabanes, J.
  4. García-Carmona, F.
  5. Escribano, J.
Journal:
Journal of Agricultural and Food Chemistry

ISSN: 0021-8561,  1520-5118

Year of publication: 2010

Volume: 58

Issue: 19

Pages: 10646-10652

Type: Article

DOI: 10.1021/JF101695F GOOGLE SCHOLAR
Data source: Scopus