Fabrication and characterization of starch beads formed by a dispersion-inverse gelation process for loading polyphenols with improved antioxidation

出版年份 2019 全文链接

标题

作者

关键词

Retrogradation, Free radicals, Scavenge, Encapsulation, Digestion

出版物

Volume 101, Issue -, Pages 105565

出版商

Elsevier BV

发表日期

2019-12-04

DOI

10.1016/j.foodhyd.2019.105565

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