Nanoemulsions and acidified milk gels as a strategy for improving stability and antioxidant activity of yarrow phenolic compounds after gastrointestinal digestion

  1. Villalva, M.
  2. Jaime, L.
  3. Arranz, E.
  4. Zhao, Z.
  5. Corredig, M.
  6. Reglero, G.
  7. Santoyo, S.
Revista:
Food Research International

ISSN: 1873-7145,  0963-9969

Any de publicació: 2020

Volum: 130

Tipus: Article

DOI: 10.1016/J.FOODRES.2019.108922 GOOGLE SCHOLAR
Font de les dades: Scopus