Microencapsulation of L-5-Methyltetrahydrofolic Acid with Ascorbate Improves Stability in Baked Bread Products

Authors

Keywords

Journal

Volume 61, Issue 1, Pages 247-254

Publisher

American Chemical Society (ACS)

Online

2012-12-13

DOI

10.1021/jf304229b

Discuss science. Find collaborators. Network.

Join a conversation

Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.

Create Now