Bioactive compounds as functional food ingredients: characterization in model system and sensory evaluation in chocolate milk

出版年份 2015 全文链接

标题

作者

关键词

Liposome, Bioactive compounds, Vitamins, Preservation, Stability, Acceptability

出版物

Volume 166, Issue -, Pages 55-63

出版商

Elsevier BV

发表日期

2015-05-12

DOI

10.1016/j.jfoodeng.2015.05.007

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