The Influence of the Use of Different Polysaccharide Coatings on the Stability of Phenolic Compounds and Antioxidant Capacity of Chokeberry Hydrogel Microcapsules Obtained by Indirect Extrusion
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DOI: 10.3390/foods12030515
Abstract: The aim of the study was to evaluate the effect of the use of different polysaccharides and their mixtures on the structure of chokeberry hydrogel microcapsules and the stability of polyphenolic compounds and antioxidant capacity… read more here.
Keywords: use different; capacity; compounds antioxidant; chokeberry hydrogel ... See more keywords