Encapsulation of Anthocyanin and Flavonoid from Watermelon Rind (Citrullus lanatus) as a Natural Food Preservative

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Bibliographische Detailangaben
Veröffentlicht in:	International Conference on Applied Engineering, Materials and Mechanics (4. : 2019 : Cheju-do) Applied engineering, materials and mechanics III
1. Verfasser:	Kistriyani, L. (VerfasserIn)
Weitere Verfasser:	Ramadhani, A. A. (VerfasserIn), Resphaty, D. P. (VerfasserIn)
Format:	UnknownFormat
Sprache:	eng
Veröffentlicht:	2019
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