Valorization of red cabbage pomace for stabilization of anthocyanins in Rhododendron arboreum
Nitisha Sendri, Sarvpreet Singh, Vinod Bhatt, Pooja Bhatt, Pamita Bhandari
Topics & Concepts
MaltodextrinPectinPomaceChemistryFood scienceIngredientGum arabicAnthocyaninBotanySpray dryingChromatographyBiologyMicroencapsulation and Drying ProcessesPolysaccharides and Plant Cell WallsPolysaccharides Composition and Applications