Stability and antioxidant properties of freeze-concentrated acerola juice in water-in-oil-in-water emulsions
Acerola, known for its high vitamin C content and bioactive compounds, offers numerous health benefits. Utilizing acerola juice in the formation of water-in-oil-in-water emulsion can enhance its application potential and product diversity. This study employed the block-freeze concentration and spont...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-12-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502224002312 |
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