Effect of temperature and relative humidity on stability following simulated gastro-intestinal digestion of microcapsules of Bordo grape skin phenolic extract produced with different carrier agents-Reference-Cited by-同舟云学术

Effect of temperature and relative humidity on stability following simulated gastro-intestinal digestion of microcapsules of Bordo grape skin phenolic extract produced with different carrier agents

Published:2017-09 Issue: Volume:230 Page:257-264
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Kuck Luiza Siede,Wesolowski Júlia Lerina,Noreña Caciano Pelayo Zapata

Funder

FAPERGS

CAPES

CNPq

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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