Fierri, I.; De Marchi, L.; Chignola, R.; Rossin, G.; Bellumori, M.; Perbellini, A.; Mancini, I.; Romeo, A.; Ischia, G.; Saorin, A.;
et al. Nanoencapsulation of Anthocyanins from Red Cabbage (Brassica oleracea L. var. Capitata f. rubra) through Coacervation of Whey Protein Isolate and Apple High Methoxyl Pectin. Antioxidants 2023, 12, 1757.
https://doi.org/10.3390/antiox12091757
AMA Style
Fierri I, De Marchi L, Chignola R, Rossin G, Bellumori M, Perbellini A, Mancini I, Romeo A, Ischia G, Saorin A,
et al. Nanoencapsulation of Anthocyanins from Red Cabbage (Brassica oleracea L. var. Capitata f. rubra) through Coacervation of Whey Protein Isolate and Apple High Methoxyl Pectin. Antioxidants. 2023; 12(9):1757.
https://doi.org/10.3390/antiox12091757
Chicago/Turabian Style
Fierri, Ilaria, Laura De Marchi, Roberto Chignola, Giacomo Rossin, Maria Bellumori, Anna Perbellini, Ines Mancini, Alessandro Romeo, Gloria Ischia, Asia Saorin,
and et al. 2023. "Nanoencapsulation of Anthocyanins from Red Cabbage (Brassica oleracea L. var. Capitata f. rubra) through Coacervation of Whey Protein Isolate and Apple High Methoxyl Pectin" Antioxidants 12, no. 9: 1757.
https://doi.org/10.3390/antiox12091757
APA Style
Fierri, I., De Marchi, L., Chignola, R., Rossin, G., Bellumori, M., Perbellini, A., Mancini, I., Romeo, A., Ischia, G., Saorin, A., Mainente, F., & Zoccatelli, G.
(2023). Nanoencapsulation of Anthocyanins from Red Cabbage (Brassica oleracea L. var. Capitata f. rubra) through Coacervation of Whey Protein Isolate and Apple High Methoxyl Pectin. Antioxidants, 12(9), 1757.
https://doi.org/10.3390/antiox12091757
