Lsu Digital Commonsmetadata only
Comparison of thermally pasteurized and ultrasonically pasteurized blueberry juice (Vaccinium corymbosum) and an investigation of blueberry juice effect on lipid oxidation during microencapsulation of poly-unsaturated fish oils
spray drying, microencapsulation, blueberry juice, anthocyanins, ultrasonication, lipid oxidation, life sciences
This document is indexed with metadata only — full text is not available in the archive for this record.
Open the official source ↗
Record · ID 489375
Conceptio Open Knowledge Archive — every document is proof-bundled with source, license, and retrieval metadata.