Design of whey protein nanostructures for incorporation and release of nutraceutical compounds in food

  1. Ramos, O.L.
  2. Pereira, R.N.
  3. Martins, A.
  4. Rodrigues, R.
  5. Fuciños, C.
  6. Teixeira, J.A.
  7. Pastrana, L.
  8. Malcata, F.X.
  9. Vicente, A.A.
Journal:
Critical Reviews in Food Science and Nutrition

ISSN: 1549-7852,  1040-8398

Year of publication: 2017

Volume: 57

Issue: 7

Pages: 1377-1393

Type: Article

DOI: 10.1080/10408398.2014.993749 GOOGLE SCHOLAR

Sustainable development goals

Data source: Scopus