Stability of bioactive compounds in liposomes after pasteurisation and storage of functional chocolate milk-Reference-Cited by-同舟云学术

Stability of bioactive compounds in liposomes after pasteurisation and storage of functional chocolate milk

Published:2021-11-02 Issue:1 Volume:57 Page:361-369
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Marsanasco Marina¹²,Alonso Silvia del V.¹²^ORCID

Affiliation:

1. Departamento de Ciencia y Tecnología Laboratorio de BioNanotecnología (LBN) Universidad Nacional de Quilmes Roque Sáenz Peña 352, (B1876BXD) Bernal Buenos Aires Argentina

2. IMBICE‐CONICET Grupo de Biología Estructural y Biotecnología (GBEyB) CCT‐La Plata CICPBA and UNLP La Plata Buenos Aires Argentina

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15420

Reference23 articles.

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4. Effect of dietary vitamin E on the performance of broilers and quality of broiler meat during refrigerated and frozen storage.

5. Interfacial Properties of Liposomes as Measured by Fluorescence and Optical Probes

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