Addition of trans-resveratrol-loaded highly concentrated double emulsion to yoghurts: effect on physicochemical properties

dc.contributor.author	Díaz Ruiz, Rocío
dc.contributor.author	Laca Pérez, Amanda
dc.contributor.author	Sánchez, Marta
dc.contributor.author	Fernández, Manuel Ramón
dc.contributor.author	Matos González, María
dc.contributor.author	Gutiérrez Cervelló, Gemma
dc.date.accessioned	2022-10-25T11:09:41Z
dc.date.available	2022-10-25T11:09:41Z
dc.date.issued	2022
dc.identifier.citation	International Journal of Molecular Sciences, 23(1) (2022); doi:10.3390/ijms23010085
dc.identifier.uri	http://hdl.handle.net/10651/65017
dc.description.sponsorship	Consejeria de Economia y Empleo del Principado de Asturias (Plan de Ciencia, Tecnologia e Innovacion) [2013e2017, IDI/2018/000185]
dc.language.iso	eng
dc.relation.ispartof	International journal of molecular sciences
dc.rights	© 2022 Los autores
dc.rights	CC Reconocimiento 4.0 Internacional
dc.rights.uri	http://creativecommons.org/licenses/by/4.0/
dc.source	WOS:000744267000001
dc.title	Addition of trans-resveratrol-loaded highly concentrated double emulsion to yoghurts: effect on physicochemical properties
dc.type	journal article
dc.identifier.doi	10.3390/ijms23010085
dc.relation.projectID	IDI/2018/000185
dc.relation.publisherversion	http://dx.doi.org/10.3390/ijms23010085
dc.rights.accessRights	open access
dc.type.hasVersion	VoR

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