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Food & Function

Linking the chemistry and physics of food with health and nutrition

Paper

Impact of liposomal encapsulation on degradation of anthocyanins of black carrot extract by adding ascorbic acid

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Corresponding authors
a
Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey
b
Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany
E-mail: j.weiss@uni-hohenheim.de
Fax: +49 711 459 24446
Tel: +49 711 459 24415
Food Funct., 2017,8, 1085-1093

DOI: 10.1039/C6FO01385F
Received 22 Sep 2016, Accepted 29 Dec 2016
First published online 30 Dec 2016
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