Formulation and characterization of water-in-oil nanoemulsions loaded with açaí berry anthocyanins: Insights of degradation kinetics and stability evaluation of anthocyanins and nanoemulsions

Formulation and characterization of water-in-oil nanoemulsions loaded with açaí berry anthocyanins: Insights of degradation kinetics and stability evaluation of anthocyanins and nanoemulsions

Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Research International - Volume 106, April 2018, Pages 542-548

Cezar A.S. Rabelo, Noamane Taarji, Nauman Khalid, Isao Kobayashi, Mitsutoshi Nakajima, Marcos A. Neves,