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Enhancing the stability of anthocyanins: Effects of encapsulation and drying in black grape juice powder.

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Bibliographic Details
Title: Enhancing the stability of anthocyanins: Effects of encapsulation and drying in black grape juice powder.
Authors: Ijod, Giroon1 (AUTHOR), Mesran, Nur Fatinah1 (AUTHOR), Nawawi, Nur Izzati Mohamed1 (AUTHOR), Ismail-Fitry, Mohammad Rashedi1 (AUTHOR), Rahim, Muhamad Hafiz Abd2 (AUTHOR), Adzahan, Noranizan Mohd1 (AUTHOR), Azman, Ezzat Mohamad1 (AUTHOR)
Source: Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti. 2026, Vol. 38 Issue 1, p1-20. 20p.
Database: Academic Search Ultimate
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Description
ISSN:11201770
DOI:10.15586/ijfs.v38i1.3062