Evaluation of the stability of orange juice capsules obtained by ionic gelation

Evaluation of the stability of orange juice capsules obtained by ionic gelation

The ionic gelation method as an encapsulation technique is based on the interactions between hydrocolloids, which prevent the possibility of damage of bioactive compounds present in foods, such as citrus juice. Therefore, the objective of the present study was to evaluate the stability of the orange...

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書誌詳細
主要な著者:	Castañón-Rodríguez, Juan Francisco, Soto-Gómez, Maricela Guadalupe, Uresti-Marín, Rocío Margarita
フォーマット:	Online
言語:	spa
出版事項:	Universidad Autónoma de Tamaulipas 2020
オンライン･アクセス:	https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1285
タグ:	タグ追加タグなし, このレコードへの初めてのタグを付けませんか!

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