Production of probiotic kefir fortified with encapsulated structured lipids and investigation of matrix effects by means of oxidation and in vitro digestion studies-Reference-Cited by-同舟云学术

Production of probiotic kefir fortified with encapsulated structured lipids and investigation of matrix effects by means of oxidation and in vitro digestion studies

Published:2019-10 Issue: Volume:296 Page:17-22
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Yüksel-Bilsel Alev,Şahin-Yeşilçubuk Neşe

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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5. Development of functional yogurt containing free and encapsulated Echium oil, phytosterol and sinapic acid;Comunian;Food Chemistry,2017

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