Article ISI SCOPUS
FOOD CHEMISTRY  (2012)

Acetylated starch and inulin as encapsulating agents of gallic acid and their release behaviour in a hydrophilic system

Robert, P; Garcia, P.; Reyes, N.; Chavez, J.; Santos, J

Más información

Título según WOS: Acetylated starch and inulin as encapsulating agents of gallic acid and their release behaviour in a hydrophilic system
Título según SCOPUS: Acetylated starch and inulin as encapsulating agents of gallic acid and their release behaviour in a hydrophilic system
Título de la Revista: FOOD CHEMISTRY
Volumen: 134
Número: 1
Editorial: Elsevier Ltd.
Fecha de publicación: 2012
Página de inicio: 1
Página final: 8
Idioma: English
URL: http://www.scopus.com/inward/record.url?eid=2-s2.0-84860374871&partnerID=40&md5=92389a64c99106f9e17bc385470558ad
DOI:

10.1016/j.foodchem.2012.02.019
Notas: ISI, SCOPUS