Formation, stability and antioxidant activity of food-grade multilayer emulsions containing resveratrol

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2017
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Acevedo Fani, AlejandraAcevedo Fani, Alejandra - ORCID ID
Silva, Hélder Daniel
Soliva-Fortuny, RobertSoliva-Fortuny, Robert - ORCID ID
Martín Belloso, OlgaMartín Belloso, Olga - ORCID ID
Vicente, António Augusto
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http://hdl.handle.net/10459.1/69385
DOI
https://doi.org/10.1016/j.foodhyd.2017.05.007
Journal or Serie
Food Hydrocolloids, 2017, vol. 71, p. 207-215
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Articles publicats (Tecnologia, Enginyeria i Ciència dels Aliments)
Articles publicats (Agrotecnio Center)
Publicacions de projectes de recerca del Plan Nacional