Resveratrol entrapped niosomes as yoghurt additive
Publication date:
2014
Publisher version:
Citación:
Food Chemistry, 170, p. 281-287 (2014); doi:10.1016/j.foodchem.2014.08.082
Descripción física:
p. 281-287
ISSN:
Patrocinado por:
This work was supported by the Ministerio de Ciencia e Innovación (MICINN, Spain), under the Grant MICINN-10-CTQ2010-20009-C02-01. This study was co-financed by the Consejería de Educación y Ciencia del Principado de Asturias (Ref. FC-04-COF-50-MEC and PCTI Asturias 2006–2009, Ref. EQP06-024).