Nanoencapsulation systems to improve solubility and...

Journal of Food Engineering 2013 Vol. 114; Iss. 2

Nanoencapsulation systems to improve solubility and antioxidant efficiency of a grape marc extract into hazelnut paste

Giorgia Spigno, Francesco Donsì, Danila Amendola, Mariarenata Sessa, Giovanna Ferrari, D. Marco De Faveri
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Volume:
114
Year:
2013
Language:
english
DOI:
10.1016/j.jfoodeng.2012.08.014
File:
PDF, 669 KB
english, 2013
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