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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...

תיאור מלא

שמור ב:
מידע ביבליוגרפי
הוצא לאור ב:Front Microbiol
Main Authors: Go, Mi-Ran, Bae, Song-Hwa, Kim, Hyeon-Jin, Yu, Jin, Choi, Soo-Jin
פורמט: Artigo
שפה:Inglês
יצא לאור: Frontiers Media S.A. 2017
נושאים:
גישה מקוונת: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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