The physicochemical properties of microwave-assisted encapsulated anthocyanins from Ipomoea batatas as affected by different wall materials.

Food Sci Nutr · 2015 · PMC4376403 · PMID 25838887

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a decreasing trendno p-value reported

Lightness, chromaticity and hue showed a decreasing trend in the reconstituted powder compared to the powder form.

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