Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Surakshi Wimangika Rajapaksha"'
Publikováno v:
Molecules, Vol 26, Iss 13, p 3898 (2021)
Antioxidant polyphenols in black tea residue are an underused source of bioactive compounds. Microencapsulation can turn them into a valuable functional ingredient for different food applications. This study investigated the potential of using spent
Externí odkaz:
https://doaj.org/article/78761802356246e7b3ecacadb4665101
Publikováno v:
Molecules, Vol 26, Iss 3898, p 3898 (2021)
Molecules
Volume 26
Issue 13
Molecules
Volume 26
Issue 13
Antioxidant polyphenols in black tea residue are an underused source of bioactive compounds. Microencapsulation can turn them into a valuable functional ingredient for different food applications. This study investigated the potential of using spent