Release kinetics of antioxidant compounds from Hibiscus sabdariffa L. encapsulated in gelatin beads and coated with sodium alginate
Article first published online: 21 MAY 2013
© 2013 The Authors. International Journal of Food Science and Technology © 2013 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 48, Issue 10, pages 2150–2158, October 2013
How to Cite
Díaz-Bandera, D., Villanueva-Carvajal, A., Dublán-García, O., Quintero-Salazar, B. and Dominguez-Lopez, A. (2013), Release kinetics of antioxidant compounds from Hibiscus sabdariffa L. encapsulated in gelatin beads and coated with sodium alginate. International Journal of Food Science & Technology, 48: 2150–2158. doi: 10.1111/ijfs.12199
- Issue published online: 13 SEP 2013
- Article first published online: 21 MAY 2013
- Manuscript Accepted: 27 APR 2013
- Manuscript Received: 15 DEC 2012
- Consejo Nacional de Ciencia y Tecnología
- Universidad Autónoma del Estado de México
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