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1 Ergebnisse
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Nanotechnology as a Key to Enhance the Benefits and Improve..:
Jocelyn C. Ayala-Fuentes
;
Rocio Alejandra Chavez-Santoscoy
Food Engineering and Technology. , 2021
Link:
https://doi.org/10.3390/foods10112701
RT Journal T1
Nanotechnology as a Key to Enhance the Benefits and Improve the Bioavailability of Flavonoids in the Food Industry
UL https://suche.suub.uni-bremen.de/peid=base-ftmdpi:oai:mdpi.com:_2304-8158_10_11_2701_&Exemplar=1&LAN=DE A1 Jocelyn C. Ayala-Fuentes A1 Rocio Alejandra Chavez-Santoscoy PB Multidisciplinary Digital Publishing Institute YR 2021 K1 nanoencapsulation K1 bioavailability K1 flavonoids K1 biopolymers JF Food Engineering and Technology LK http://dx.doi.org/https://doi.org/10.3390/foods10112701 DO https://doi.org/10.3390/foods10112701 SF ELIB - SuUB Bremen
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