Improved antioxidant capacity of quercetin and ferulic acid during in-vitro digestion through encapsulation within food-grade electrospun fibers

出版年份 2015 全文链接

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作者

关键词

出版物

Journal of Functional Foods

Volume 12, Issue -, Pages 332-341

出版商

Elsevier BV

发表日期

2014-12-17

DOI

10.1016/j.jff.2014.11.028

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Journal of Functional Foods

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Protocol

Reagent

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