Fabrication of W/O/W emulsion gel co-loaded with Aronia berry anthocyanins and β-carotene for mayonnaise application
Fuente:
Food Research International
Publication date: 1 December 2026Source: Food Research International, Volume 245, Part 3Author(s): Liu Yang, Xinyu Zhang, Rui Xiao, Jiayi Wu, Shuqing Wu, Lin Chen, Yin Feng