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Use of Micronization and Complex Coacervation to Preserve A..:
Rinat Fatkullin
;
Irina Kalinina
;
Natalya Naumenko
.
http://dx.doi.org/10.1155/2023/9456931. , 2023
Link:
https://doi.org/10.1155/2023/9456931
RT Journal T1
Use of Micronization and Complex Coacervation to Preserve Antioxidant Properties of Flavonoids
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:74ffb235a898436f9bbd1b19fd4f7662&Exemplar=1&LAN=DE A1 Rinat Fatkullin A1 Irina Kalinina A1 Natalya Naumenko A1 Ekaterina Naumenko PB Hindawi Limited YR 2023 K1 Nutrition. Foods and food supply K1 TX341-641 K1 Food processing and manufacture K1 TP368-456 JF http://dx.doi.org/10.1155/2023/9456931 LK http://dx.doi.org/https://doi.org/10.1155/2023/9456931 DO https://doi.org/10.1155/2023/9456931 SF ELIB - SuUB Bremen
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