Effect of spray drying and storage on the stability of bayberry polyphenols
Zhongxiang Fang, Bhesh Bhandari
Food Chemistry | ELSEVIER SCI LTD | Published : 2011
This work was supported by a Postdoctoral Research Fellowship of The University of Queensland, Australia. We thank Professor Daryl Joyce, from the School of Agriculture and Food Sciences, The University of Queensland, and Dr. Garth, from the Maroochy Research Station, Department of Employment, Economic Development and Innovation, Queensland, for providing the bayberry fruits used in the study. The authors also thank Dr. John Schiller of the University of Queensland for his professional proof reading.