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Microencapsulation of anthocyanin pigments of black carrot ( Daucus carota L.) by spray drier
by
Ersus, Seda
,
Yurdagel, Unal
Published in
Journal of food engineering
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Journal Of Food Engineering
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Subjects
2,2-Diphenyl-1-Picrylhydrazyl
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Anthocyanins
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Antioxidant Activity
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Antioxidant Capacity
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Biological And Medical Sciences
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Black Carrot
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Black Carrots
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Carrots
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Chemical Analysis
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Chemical Constituents Of Plants
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Engineering
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Engineering, Chemical
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Food Coloring
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Food Engineering
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Food Industries
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Food Processing
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Food Processing Quality
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Food Science & Technology
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Free Radical Scavengers
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Fruit And Vegetable Industries
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Sciencedirect Journals
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Sciencedirect Freedom Collection
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