Evaluation of juice and milk “food models” fortified with oxyresveratrol and β-Cyclodextrin

  1. Matencio, A.
  2. Navarro-Orcajada, S.
  3. Conesa, I.
  4. Muñoz-Sánchez, I.
  5. Laveda-Cano, L.
  6. Cano-Yelo, D.
  7. García-Carmona, F.
  8. López-Nicolás, J.M.
Aldizkaria:
Food Hydrocolloids

ISSN: 0268-005X

Argitalpen urtea: 2020

Alea: 98

Mota: Artikulua

DOI: 10.1016/J.FOODHYD.2019.105250 GOOGLE SCHOLAR

Garapen Iraunkorreko Helburuak

Datuen iturria: Scopus