Fortification of chocolate milk with omega‐3, omega‐6, and vitamins E and C by using liposomes-Reference-Cited by-同舟云学术

Fortification of chocolate milk with omega‐3, omega‐6, and vitamins E and C by using liposomes

Published:2015-12-09 Issue:9 Volume:118 Page:1271-1281
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Marsanasco Marina¹,Calabró Valeria²,Piotrkowski Bárbara²,Chiaramoni Nadia S.¹,del V. Alonso Silvia¹

Affiliation:

1. Laboratorio de Biomembranas, Grupo de Biología Estructural y Biotecnología (GBEyB), IMBICE‐CONICETUniversidad Nacional de QuilmesBuenos AiresArgentina

2. Facultad de Farmacia y Bioquímica, Instituto de Bioquímica y Medicina Molecular (IBIMOL)Universidad de Buenos Aires‐CONICETBuenos AiresArgentina

Funder

Consejo Nacional de Investigaciones Científicas y Técnicas

Ministerio de Ciencia, Tecnología e Innovación Productiva

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201400663

Reference39 articles.

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2. Primo Yúfera E. Química de los Alimentos. Síntesis (España)1998.

3. Kinetic modeling of ascorbic acid loss in baobab drink at pasteurization and storage temperatures;Abioye A. O.;J. Environ. Sci. Toxicol. Food. Tech,2013

4. Liposomes in nutrition

5. The distribution of α-tocopherol in mixed aqueous dispersions of phosphatidylcholine and phosphatidylethanolamine

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