Emulsion gels as delivery systems for phenolic compounds: Nutritional, technological and structural properties
- Muñoz-González, I.
- Ruiz-Capillas, C.
- Salvador, M.
- Herrero, A.M.
Zeitschrift:
Food Chemistry
ISSN: 1873-7072, 0308-8146
Datum der Publikation: 2021
Ausgabe: 339
Art: Artikel