Double emulsion and complex coacervation in stevia encapsulation

Background: Stevia leaves a residual flavor at moment of being consumed, and its sweet taste remains little time, whereby, encapsulation is an option to mitigate these problems. Objective: Evaluate the double emulsion system followed by complex coacervation in stevia encapsulation. Methods: The eff...

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Autores principales: Adriana del Rosario MICANQUER-CARLOSAMA, Liliana SERNA-COCK, Alfredo AYALA-APONTE
Formato: article
Lenguaje:EN
Publicado: Universidad de Antioquia 2017
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Acceso en línea:https://doaj.org/article/fc8686ab325b45758f6e26ed5506b310
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