Exploring the Potential of Anthocyanin-Based Edible Coatings in Confectionery-Temperature Stability, Ph, and Biocapacity

AuthID
 P-013-9C2
4
Author(s)
Serrano, C
·
Lamas, B
·
Duarte, MP
Tipo de Documento
Article
Year published
2024
Publicado
in FOODS, ISSN: 2304-8158
Volume: 13, Número: 15, Páginas: 2450 (27)
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Scopus®
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Pubmed®
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Publication Identifiers
Pubmed: 39123641
SCOPUS: 2-s2.0-85200720863
Wos: WOS:001287140400001
Source Identifiers
ISSN: 2304-8158
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