Alzate-Arbeláez, Andrés Felipe <br/><br/>
Immobilization of Andean berry (Vaccinium meridionale) polyphenols on nanocellulose isolated from banana residues: A natural food additive with antioxidant properties.  [electronic resource] 

 -  Food chemistry  Oct 2019 
 - 503-517 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1873-7072 
<br/><br/><label>Standard No.: </label>10.1016/j.foodchem.2019.05.085  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Adsorption<br/>Anthocyanins--analysis<br/>Antioxidants--chemistry<br/>Cellulose--chemistry<br/>Colorimetry<br/>Food Additives--chemistry<br/>Fruit--chemistry<br/>Musa--chemistry<br/>Nanostructures--chemistry<br/>Polyphenols--chemistry<br/>Temperature<br/>Thermodynamics<br/>Vaccinium--chemistry