Formation, Stability and Antioxidant Activity of Food-Grade Multilayer Emulsions Containing Resveratrol

AuthID
 P-00M-TWZ
5
Author(s)
Acevedo Fani, A
·
Soliva Fortuny, R
·
Tipo de Documento
Article
Year published
2017
Publicado
in FOOD HYDROCOLLOIDS, ISSN: 0268-005X
Volume: 71, Páginas: 207-215 (9)
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Wos®
Scopus®
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Publication Identifiers
SCOPUS: 2-s2.0-85019641227
Wos: WOS:000405058800023
Source Identifiers
ISSN: 0268-005X
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