Nanoencapsulation of capsaicin attenuates the Cytotoxic effect on Caco-2 cells

  1. Kaiser, M.
  2. Lankamp, F.
  3. Goycoolea, F. M.
Buch:
Gums and stabilisers for the food industry 18: hydrocolloid functionality for affordable and sustainable global food solutions
  1. Williams, PA (coord.)
  2. Phillips, GO (coord.)

ISBN: 978-1-78262-383-0,  978-1-78262-327-4

Datum der Publikation: 2016

Seiten: 176-181

Kongress: 18th Gums and Stabilisers for the Food Industry Conference

Art: Konferenz-Beitrag

GOOGLE SCHOLAR
Fuente de los datos: WoS