Assessment of the Encapsulation Effect of Phenolic...

  • Main
  • 2016 / 5
  • Assessment of the Encapsulation Effect of Phenolic...

Assessment of the Encapsulation Effect of Phenolic Compounds from spirulina sp. leb-18 on their Antifusarium Activities

Pagnussatt, Fernanda Arnhold, Lima, Vânia Rodrigues de, Dora, Cristiana Lima, Costa, Jorge Alberto Vieira, Putaux, JeanLuc, Badiale-Furlong, Eliana
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2016.05.098
Date:
May, 2016
File:
PDF, 403 KB
english, 2016
Conversion to is in progress
Conversion to is failed