IJOD, Giroon; FATINAH MESRAN, Nur; MOHAMED NAWAWI, Nur Izzati; ISMAIL-FITRY, Mohammad Rashedi; ABD RAHIM, Muhamad Hafiz; MOHD ADZAHAN, Noranizan; MOHAMAD AZMAN, Ezzat. Enhancing the stability of anthocyanins: Effects of encapsulation and drying in black grape juice powder. Italian Journal of Food Science, Singapore, v. 38, n. 1, p. 250–269, 2026. DOI: 10.15586/ijfs.v38i1.3062. Disponível em: https://itjfs.com/index.php/ijfs/article/view/3062. Acesso em: 30 apr. 2026.