Improvement of resveratrol release performance and stability in extruded microparticle by the α-amylase incorporation-Reference-Cited by-同舟云学术

Improvement of resveratrol release performance and stability in extruded microparticle by the α-amylase incorporation

Published:2020-06 Issue: Volume:274 Page:109842
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Chen Shanfeng,Zong Jinhuan,Jiang Lijun,Ma Chengye,Li Hongjun,Zhang Dongliang^ORCID

Funder

Shandong Provincial Natural Science Foundation

Publisher

Elsevier BV

Subject

Food Science

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