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pro vyhledávání: '"William M.P. Alencar"'
Autor:
Larissa G.R. Duarte, William M.P. Alencar, Raiza Iacuzio, Nathália C.C. Silva, Carolina S.F. Picone
Publikováno v:
Current Research in Food Science, Vol 5, Iss , Pp 642-652 (2022)
Lactoferrin (L) and gellan gum (G) nanoparticles were produced in different biopolymer proportions through electrostatic complexation to enhance the antimicrobial properties of lactoferrin. The nanoparticles were characterized according to size, char
Externí odkaz:
https://doaj.org/article/884c489239814494928efe212454e539
