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Publikováno v:
Food Hydrocolloids. 41:119-131
Soy lecithin liposomes with incorporated grape seed extract (GSE) were prepared by high-pressure homogenization and coated with chitosan as a first layer and pectin as a second layer. The GSE and the uncoated and coated liposomes were mixed with nati
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::123e914e04a82012faf926308a3e0233
https://doi.org/10.1016/j.foodhyd.2014.03.024
https://doi.org/10.1016/j.foodhyd.2014.03.024
