Encapsulation of resveratrol using food-grade concentrated double emulsions: Emulsion characterization and rheological behaviour
Publication date:
2018
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Citación:
Journal of Food Engineering, 226, p. 73-81 (2018); doi:10.1016/j.jfoodeng.2018.01.007
Descripción física:
p. 73-81
ISSN:
Patrocinado por:
This study was financed by the Consejeria de Economia y Empleo del Principado de Asturias (Plan de Ciencia, Tecnologia e Innovacion, 2013-2017) through the Grant GRUPIN14-022. Support from the European Regional Development Fund is also gratefully acknowledged.
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