ESTUDIO SUSTANCIAS ANTAGONISTAS PRODUCIDAS POR MICROORGANISMOS
ESTUDIO SUSTANCIAS ANTAGONISTA
Functional Food Research and Development Centre
Granada, EspañaFunctional Food Research and Development Centre-ko ikertzaileekin lankidetzan egindako argitalpenak (2)
2020
2019
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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