Immobilization of Andean berry (Vaccinium meridionale) polyphenols on nanocellulose isolated from banana residues: A natural food additive with antioxidant properties. [electronic resource]

By:

Alzate-Arbeláez, Andrés Felipe

Contributor(s):

Dorta, Eva
López-Alarcón, Camilo
Cortés, Farid B
Rojano, Benjamín A

Producer: 20190723Description: 503-517 p. digitalISSN:

1873-7072

Subject(s):

Adsorption
Anthocyanins -- analysis
Antioxidants -- chemistry
Cellulose -- chemistry
Colorimetry
Food Additives -- chemistry
Fruit -- chemistry
Musa -- chemistry
Nanostructures -- chemistry
Polyphenols -- chemistry
Temperature
Thermodynamics
Vaccinium -- chemistry

Online resources:

Available from publisher's website

In: Food chemistry vol. 294

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Immobilization of Andean berry (Vaccinium meridionale) polyphenols on nanocellulose isolated from banana residues: A natural food additive with antioxidant properties.

APA

Alzate-Arbeláez A. F., Dorta E., López-Alarcón C., Cortés F. B. & Rojano B. A. (20190723). Immobilization of Andean berry (Vaccinium meridionale) polyphenols on nanocellulose isolated from banana residues: A natural food additive with antioxidant properties. : Food chemistry.

Chicago

Alzate-Arbeláez Andrés Felipe, Dorta Eva, López-Alarcón Camilo, Cortés Farid B and Rojano Benjamín A. 20190723. Immobilization of Andean berry (Vaccinium meridionale) polyphenols on nanocellulose isolated from banana residues: A natural food additive with antioxidant properties. : Food chemistry.

Harvard

Alzate-Arbeláez A. F., Dorta E., López-Alarcón C., Cortés F. B. and Rojano B. A. (20190723). Immobilization of Andean berry (Vaccinium meridionale) polyphenols on nanocellulose isolated from banana residues: A natural food additive with antioxidant properties. : Food chemistry.

MLA

Alzate-Arbeláez Andrés Felipe, Dorta Eva, López-Alarcón Camilo, Cortés Farid B and Rojano Benjamín A. Immobilization of Andean berry (Vaccinium meridionale) polyphenols on nanocellulose isolated from banana residues: A natural food additive with antioxidant properties. : Food chemistry. 20190723.

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