ESTUDIO SUSTANCIAS ANTAGONISTAS PRODUCIDAS POR MICROORGANISMOS
ESTUDIO SUSTANCIAS ANTAGONISTA
Functional Food Research and Development Centre
Granada, EspañaPublikationen in Zusammenarbeit mit Forschern von Functional Food Research and Development Centre (2)
2020
2019
-
Evolution of the phenolic compounds profile of olive leaf extract encapsulated by spray-drying during in vitro gastrointestinal digestion
Food Chemistry, Vol. 279, pp. 40-48