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pro vyhledávání: '"Mir Khalil Pirozifard"'
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 6, Iss 4, Pp 403-412 (2018)
Nanotechnology applications in food science include enrichment with bioactive substances such as vitamins and phenol compounds and increasing bioavailability of these substances to improve nutritional value of foodstuffs. This study investigated the
Externí odkaz:
https://doaj.org/article/3591a29dd7234bfaa14d71eab7e977a3
