Available technologies on improving the stability of polyphenols in food processing (2021)
Cao, Hui; Saroglu, Oznur; Karadag, Ayse; Diaconeasa, Zorita; Zoccatelli, Gianni; Conte-Junior, Carlos Adam; Gonzalez-Aguilar, Gustavo A.; Ou, Juanying; Bai, Weibin; Zamarioli, Cristina Mara 
; Freitas, Luís Alexandre Pedro de ; Shpigelman, Avi; Campelo, Pedro H.; Capanoglu, Esra; Hii, Ching Lik; Jafari, Seid Mahdi; Qi, Yaping; Liao, Pan; Wang, Mingfu; Zou, Liang; Bourke, Paula; Simal-Gandara, Jesus; Xiao, Jianbo
Source: Food Frontiers. Unidades: EERP, FCFRP
Subjects: SECAGEM, EMULSÕES (FORMAS FARMACÊUTICAS), NANOTECNOLOGIA, POLIFENÓIS
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CAO, Hui et al. Available technologies on improving the stability of polyphenols in food processing. Food Frontiers, v. 2, n. 2, p. 109-139, 2021Tradução . . Disponível em: https://doi.org/10.1002/fft2.65. Acesso em: 29 maio 2024.APA
Cao, H., Saroglu, O., Karadag, A., Diaconeasa, Z., Zoccatelli, G., Conte-Junior, C. A., et al. (2021). Available technologies on improving the stability of polyphenols in food processing. Food Frontiers, 2( 2), 109-139. doi:10.1002/fft2.65NLM
Cao H, Saroglu O, Karadag A, Diaconeasa Z, Zoccatelli G, Conte-Junior CA, Gonzalez-Aguilar GA, Ou J, Bai W, Zamarioli CM, Freitas LAP de, Shpigelman A, Campelo PH, Capanoglu E, Hii CL, Jafari SM, Qi Y, Liao P, Wang M, Zou L, Bourke P, Simal-Gandara J, Xiao J. Available technologies on improving the stability of polyphenols in food processing [Internet]. Food Frontiers. 2021 ; 2( 2): 109-139.[citado 2024 maio 29 ] Available from: https://doi.org/10.1002/fft2.65Vancouver
Cao H, Saroglu O, Karadag A, Diaconeasa Z, Zoccatelli G, Conte-Junior CA, Gonzalez-Aguilar GA, Ou J, Bai W, Zamarioli CM, Freitas LAP de, Shpigelman A, Campelo PH, Capanoglu E, Hii CL, Jafari SM, Qi Y, Liao P, Wang M, Zou L, Bourke P, Simal-Gandara J, Xiao J. Available technologies on improving the stability of polyphenols in food processing [Internet]. Food Frontiers. 2021 ; 2( 2): 109-139.[citado 2024 maio 29 ] Available from: https://doi.org/10.1002/fft2.65
