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2019•LWTRequires access

Preparation and evaluation of an encapsulated anthocyanin complex for enhancing the stability of anthocyanin

Ji-Li Fang, Yang Luo, Ke Yuan, Ying Guo, Songheng Jin

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Key concepts: Anthocyanin, Polyethylene glycol, PEG ratio, Chemistry, Chitosan, Limiting, Food science, Organic chemistry

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Preparation and evaluation of an encapsulated anthocyanin complex for enhancing the stability of anthocyanin — Research Paper | ScholarLens