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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...
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| Pubblicato in: | Antioxidants (Basel) |
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| Autori principali: | , , , , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
MDPI
2020
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| Soggetti: | |
| Accesso 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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