dc.contributor.author | Machado, N. D. | |
dc.contributor.author | Gutiérrez Cervelló, Gemma | |
dc.contributor.author | Matos González, María | |
dc.contributor.author | Fernández, M. A. | |
dc.date.accessioned | 2021-11-09T07:32:29Z | |
dc.date.available | 2021-11-09T07:32:29Z | |
dc.date.issued | 2021 | |
dc.identifier.citation | Foods, 10(5) (2021); doi:10.3390/foods10050988 | |
dc.identifier.issn | 2304-8158 | |
dc.identifier.uri | http://hdl.handle.net/10651/60803 | |
dc.description.sponsorship | This research was supported in part by Consejo Nacional de Investigaciones
Científicas y Técnicas (CONICET, PIP 112-2015-01-00242), Agencia Nacional de Ciencia y Tecnología
(FONCyT, PICT 2014-2516), and Universidad Nacional de Córdoba, Argentina (SECyT, CONSOLIDAR I 2018-2021). MAF hold a researcher position at CONICET. NDM thanks CONICET for the
fellowship and the Asociación Universitaria Iberoamericana de Postgrado (AUIP) for the research
internship granted. This study was financed by the Consejería de Economía y Empleo del Principado de Asturias, Spain (Plan de Ciencia, Tecnología e Innovación, 2013-2017) through the Grant Refs.
IDI/2018/000185. | |
dc.language.iso | eng | |
dc.relation.ispartof | Foods | |
dc.rights | © 2021 Los autores | |
dc.rights | CC Reconocimiento 4.0 Internacional | |
dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | |
dc.source | Scopus | |
dc.source.uri | https://www.scopus.com/inward/record.uri?eid=2-s2.0-85105858475&doi=10.3390%2ffoods10050988&partnerID=40&md5=6bd3e38e3e3f8854dc49832444ba5fc8 | |
dc.title | Preservation of the antioxidant capacity of resveratrol via encapsulation in niosomes | |
dc.type | journal article | |
dc.identifier.doi | 10.3390/foods10050988 | |
dc.relation.projectID | IDI/2018/000185 | |
dc.relation.publisherversion | http://dx.doi.org/10.3390/foods10050988 | |
dc.rights.accessRights | open access | |
dc.type.hasVersion | VoR | |