Article ISI SCOPUS
FOOD CHEMISTRY  (2019)

Evolution of the phenolic compounds profile of olive leaf extract encapsulated by spray-drying during in vitro gastrointestinal digestion

Gonzalez, E; Gomez-Caravaca, AM; Gimenez, B; Cebrian, R; Maqueda, M; Martinez-Ferez, A; Segura-Carretero, A; Robert, P

Keywords: microparticles, in vitro digestion, oleuropein, Olive leaf extract

Más información

Título según WOS: Evolution of the phenolic compounds profile of olive leaf extract encapsulated by spray-drying during in vitro gastrointestinal digestion
Título según SCOPUS: Evolution of the phenolic compounds profile of olive leaf extract encapsulated by spray-drying during in vitro gastrointestinal digestion
Título de la Revista: FOOD CHEMISTRY
Volumen: 279
Editorial: ELSEVIER SCI LTD
Fecha de publicación: 2019
Página de inicio: 40
Página final: 48
Idioma: English
DOI:

10.1016/j.foodchem.2018.11.127
Notas: ISI, SCOPUS