Formulation and characterization of water-in-oil nanoemulsions loaded with açaí berry anthocyanins: Insights of degradation kinetics and stability evaluation of anthocyanins and nanoemulsions.

No abstract is available for this paper.

• Publication year

  2018

• Venue

  Food Research International

• Publication date

  2018-04-01

• Fields of study

  Medicine, Materials Science, Chemistry, Environmental Science

• Identifiers
  DOI 10.1016/j.foodres.2018.01.017PMID 29579959
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

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