Fabrication and characterization of electrospun catechins-loaded nanofibres for fortification of milk
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-023-05891-0.pdf
Reference29 articles.
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2. AOAC (2006) Official methods of analysis, Association of official analytical chemists, Washington, DC, USA
3. Arrieta MP, Díez García A, López D, Fiori S, Peponi L (2019) Antioxidant bilayers based on PHBV and plasticized electrospun PLA-PHB fibers encapsulating catechin. Nanomaterials 9(3):346. https://doi.org/10.3390/nano9030346
4. Balentine DA, Wiseman SA, Bouwens LC (1997) The chemistry of tea flavonoids. Crit Rev Food Sci Nutr 37(8):693–704. https://doi.org/10.1080/10408399709527797
5. Balik BA, Argin S (2020) Role of rheology on the formation of nanofibers from pectin and polyethylene oxide blends. J Appl Polym Sci 137(3):48294. https://doi.org/10.1002/app.48294
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