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Value-Added Pastry Cream Enriched with Microencapsulated Bioactive Compounds from Eggplant (Solanum melongena L.) Peel
In this study, antioxidant-rich eggplant peel extract was used to obtain a value-added pastry cream. In order to reduce the susceptibility to degradation, microencapsulation of the biologically active compounds from the eggplant peel was first performed. The microencapsulated bioactive compounds pow...
Αποθηκεύτηκε σε:
| Τόπος έκδοσης: | Antioxidants (Basel) |
|---|---|
| Κύριοι συγγραφείς: | , , , , , , |
| Μορφή: | Artigo |
| Γλώσσα: | Inglês |
| Έκδοση: |
MDPI
2020
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| Θέματα: | |
| Διαθέσιμο Online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7222404/ https://ncbi.nlm.nih.gov/pubmed/32340388 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/antiox9040351 |
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