Effects of different wall materials on the stability and sustained-release characteristics of anthocyanin microcapsules of Lycium ruthenicum Murr

CHEN Chengli, LI Fengquan, DIAO Qian, CHANG Xinyue, GONG Di, DONG Quan

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (16) : 78-85.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (16) : 78-85. DOI: 10.13995/j.cnki.11-1802/ts.023782

Effects of different wall materials on the stability and sustained-release characteristics of anthocyanin microcapsules of Lycium ruthenicum Murr

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(16): 78-85 https://doi.org/10.13995/j.cnki.11-1802/ts.023782

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