Nano-encapsulation of grape and apple pomace phenolic extract in chitosan and soy protein via nanoemulsification

dc.contributor.author	Gaber Ahmed, G. H.
dc.contributor.author	Fernández González, Alfonso
dc.contributor.author	Díaz García, Marta Elena
dc.date.accessioned	2020-09-24T07:44:01Z
dc.date.available	2020-09-24T07:44:01Z
dc.date.issued	2020
dc.identifier.citation	Food Hydrocolloids, 108, p. 105806- (2020); doi:10.1016/j.foodhyd.2020.105806
dc.identifier.issn	0268-005X
dc.identifier.uri	http://hdl.handle.net/10651/56603
dc.description.sponsorship	Gaber H.G. Ahmed acknowledges the Egyptian Ministry of Higher Education (Mission-sector, Mohe) for the postdoctoral scholarship. Also, authors gratefully acknowledge financial support from Ministerio de Economía y Competitividad and Fondo Europeo de Desarrollo Regional (MINECO/FEDER), project MAT2015-66747-R.
dc.format.extent	p. 105806-
dc.language.iso	eng
dc.relation.ispartof	Food Hydrocolloids
dc.rights	©,
dc.source	Scopus
dc.source.uri	https://www.scopus.com/inward/record.uri?eid=2-s2.0-85084583145&doi=10.1016%2fj.foodhyd.2020.105806&partnerID=40&md5=09ead1ec2ddd30f087868e94b3ee419c
dc.title	Nano-encapsulation of grape and apple pomace phenolic extract in chitosan and soy protein via nanoemulsification
dc.type	journal article
dc.identifier.doi	10.1016/j.foodhyd.2020.105806
dc.relation.publisherversion	http://dx.doi.org/10.1016/j.foodhyd.2020.105806

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