Microencapsulation of fermented wild blueberry to improve the stability of (poly)phenols
Dual fermentation augments the diversity and efficacy of wild blueberry bioactives, while microencapsulation ensures their stability and marketability. Here, we have subsequently fermented wild blueberries using Saccharomyces cerevisiae and Komagataeibacter spp. and microencapsulated the end product...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-06-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225000745 |
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