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The effects of selected metal ions on the stability of red cabbage anthocyanins and total phenolic compounds subjected to encapsulation process |
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| Authors: | Jakaphan Ratanapoompinyo Loc T. Nguyen Lavaraj Devkota Pratiksha Shrestha |
| Affiliation: | Food Engineering and Bioprocess Technology, Asian Institute of Technology, PO Box 4, Klong Luang, Pathumthani 12120, Bangkok, Thailand |
| Abstract: | |
| Keywords: | anthocyanins co‐pigmentation encapsulation metal ions red cabbage |