Immobilization of Andean berry (Vaccinium meridionale) polyphenols on nanocellulose isolated from banana residues: A natural food additive with antioxidant properties.

Autor: Alzate-Arbeláez, Andrés Felipe1 (AUTHOR) afalzatea@unal.edu.co, Dorta, Eva1 (AUTHOR) edorta@uc.cl, López-Alarcón, Camilo1 (AUTHOR) clopezr@uc.cl, Cortés, Farid B.1 (AUTHOR) fbcortes@unal.edu.co, Rojano, Benjamín A.1 (AUTHOR) brojano@unal.edu.co
Zdroj: Food Chemistry. Oct2019, Vol. 294, p503-517. 15p.
Databáze: Academic Search Ultimate
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