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Interactions between Food Additive Silica Nanoparticles and Food Matrices

Nanoparticles (NPs) have been widely utilized in the food industry as additives with their beneficial characteristics, such as improving sensory property and processing suitability, enhancing functional and nutritional values, and extending shelf-life of foods. Silica is used as an anti-caking agent...

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Bibliografski detalji
Izdano u:Front Microbiol
Glavni autori: Go, Mi-Ran, Bae, Song-Hwa, Kim, Hyeon-Jin, Yu, Jin, Choi, Soo-Jin
Format: Artigo
Jezik:Inglês
Izdano: Frontiers Media S.A. 2017
Teme:
Online pristup:https://ncbi.nlm.nih.gov/pmc/articles/PMC5461366/
https://ncbi.nlm.nih.gov/pubmed/28638373
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fmicb.2017.01013
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