Encapsulation of resveratrol in biopolymer particles...

Food Hydrocolloids 2015 / 03 Vol. 45

Encapsulation of resveratrol in biopolymer particles produced using liquid antisolvent precipitation. Part 1: Preparation and characterization

Davidov-Pardo, Gabriel, Joye, Iris J., McClements, David Julian
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Volume:
45
Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2014.11.023
Date:
March, 2015
File:
PDF, 7.13 MB
english, 2015
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