Physicochemical properties and antioxidant potential of phosvitin–resveratrol complexes in emulsion system

Published 2016 View Full Article

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Title
Physicochemical properties and antioxidant potential of phosvitin–resveratrol complexes in emulsion system
Authors
Keywords
Antioxidant, Microemulsion, Phosvitin–resveratrol complexes, Synergism
Journal
FOOD CHEMISTRY
Volume 206, Issue -, Pages 102-109
Publisher
Elsevier BV
Online
2016-03-18
DOI
10.1016/j.foodchem.2016.03.055

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