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Food & Function

Linking the chemistry and physics of food with health and nutrition


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

Corresponding authors
Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey
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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