Microencapsulation of Black Carrot Anthocyanins by Conventional and Three-Nozzle Spray-Drying: Effect on Storage Stability and Bioaccessibility
- DOI
- 10.3390/foods15162811
- Published
- 2026-08-12
- Container
- Foods
- Publisher
- MDPI AG
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3390/foods15162811,
title = {Microencapsulation of Black Carrot Anthocyanins by Conventional and Three-Nozzle Spray-Drying: Effect on Storage Stability and Bioaccessibility},
author = {Cristina Vergara and María Teresa Pino and Javier Parada and Olga Zamora and Paz Robert and Paula García and María José Farias},
year = {2026},
journal = {Foods},
doi = {10.3390/foods15162811},
url = {https://doi.org/10.3390/foods15162811}
}RIS
TY - JOUR TI - Microencapsulation of Black Carrot Anthocyanins by Conventional and Three-Nozzle Spray-Drying: Effect on Storage Stability and Bioaccessibility AU - Cristina Vergara AU - María Teresa Pino AU - Javier Parada AU - Olga Zamora AU - Paz Robert AU - Paula García AU - María José Farias PY - 2026 JO - Foods DO - 10.3390/foods15162811 UR - https://doi.org/10.3390/foods15162811 ER -
APA
Vergara, C., Pino, M. T., Parada, J., Zamora, O., Robert, P., García, P., & Farias, M. J. (2026). Microencapsulation of Black Carrot Anthocyanins by Conventional and Three-Nozzle Spray-Drying: Effect on Storage Stability and Bioaccessibility. Foods. https://doi.org/10.3390/foods15162811
Source records
- crossref · retrieved 2026-09-25T18:32:49.523Z