Resveratrol entrapped niosomes as yoghurt additive

dc.contributor.author	Rodríguez Pando, Daniel
dc.contributor.author	Beltrán, M.
dc.contributor.author	Gerone, I.
dc.contributor.author	Matos González, María
dc.contributor.author	Pazos Medina, María del Carmen
dc.date.accessioned	2015-02-02T11:43:57Z
dc.date.available	2015-02-02T11:43:57Z
dc.date.issued	2014
dc.identifier.citation	Food Chemistry, 170, p. 281-287 (2014); doi:10.1016/j.foodchem.2014.08.082
dc.identifier.issn	0308-8146
dc.identifier.uri	http://hdl.handle.net/10651/29483
dc.description.sponsorship	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).
dc.format.extent	p. 281-287
dc.language.iso	eng
dc.relation.ispartof	Food Chemistry
dc.rights	© 2014 Elsevier Ltd.
dc.rights	CC Reconocimiento – No Comercial – Sin Obra Derivada 4.0 Internacional
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/4.0/
dc.source	Scopus
dc.source.uri	http://www.scopus.com/inward/record.url?eid=2-s2.0-84906958467&partnerID=40&md5=3500e580f0207dccaa67d2db65760d94
dc.title	Resveratrol entrapped niosomes as yoghurt additive
dc.type	journal article
dc.identifier.doi	10.1016/j.foodchem.2014.08.082
dc.relation.projectID	MICINN/10-CTQ2010-20009-C02-01
dc.relation.publisherversion	http://dx.doi.org/10.1016/j.foodchem.2014.08.082
dc.rights.accessRights	open access
dc.type.hasVersion	AM

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