The physicochemical properties of microwave‐assisted encapsulated anthocyanins from Ipomoea batatas as affected by different wall materials

Publisher： John Wiley & Sons Inc

E-ISSN： 2048-7177|3|2|91-99

ISSN： 2048-7177

Source： Food Science & Nutrition, Vol.3, Iss.2, 2015-03, pp. : 91-99

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