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

Ano de publicación: 2020

Volume: 130

Tipo: Artigo

DOI: 10.1016/J.FOODRES.2019.108922 GOOGLE SCHOLAR