Improving functionality, bioavailability, nutraceutical and sensory attributes of fortified foods using phenolics-loaded nanocarriers as natural ingredients-Reference-Cited by-同舟云学术

Improving functionality, bioavailability, nutraceutical and sensory attributes of fortified foods using phenolics-loaded nanocarriers as natural ingredients

Published:2020-11 Issue: Volume:137 Page:109555
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Delfanian Mojtaba,Sahari Mohammad Ali

Publisher

Elsevier BV

Subject

Food Science

Reference211 articles.

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5. Nano-encapsulation of grape and apple pomace phenolic extract in chitosan and soy protein via nanoemulsification;Ahmed;Food Hydrocolloids,2020

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