Evaluation of juice and milk “food models” fortified with oxyresveratrol and β-Cyclodextrin-Reference-Cited by-同舟云学术

Evaluation of juice and milk “food models” fortified with oxyresveratrol and β-Cyclodextrin

Published:2020-01 Issue: Volume:98 Page:105250
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Matencio Adrián,Navarro-Orcajada Silvia,Conesa Irene,Muñoz-Sánchez Iván,Laveda-Cano Lorena,Cano-Yelo Desiré,García-Carmona Francisco,López-Nicolás José Manuel

Funder

Ministry of Economy and Competitiveness

MEC-FEDER

Programa de Ayudas a Grupos de Excelencia de la Región de Murcia, Fundación Séneca, Agencia de Ciencia y Tecnología de la Región de Murcia

University of Murcia

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference29 articles.

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3. The therapeutic potential of resveratrol: A review of clinical trials;Berman;Npj Precision Oncology,2017

4. Oxyresveratrol: A bioavailable dietary polyphenol;Chen;Journal of Functional Foods,2016

5. Cyclodextrins and their uses: A review;Del Valle;Process Biochemistry,2004

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