Nanoemulsions and acidified milk gels as a strategy for improving stability and antioxidant activity of yarrow phenolic compounds after gastrointestinal digestion
- Villalva, M.
- Jaime, L.
- Arranz, E.
- Zhao, Z.
- Corredig, M.
- Reglero, G.
- Santoyo, S.
Revista:
Food Research International
ISSN: 1873-7145, 0963-9969
Ano de publicación: 2020
Volume: 130
Tipo: Artigo