Colour stability and antioxidant activity of C-phycocyanin-added ice creams after in vitro digestion.
Autor: | Campos Assumpção de Amarante, Marina1 (AUTHOR) marinacaamarante@gmail.com, Cavalcante Braga, Anna Rafaela2,3 (AUTHOR) anna.braga@unifesp.br, Sala, Luisa1 (AUTHOR) luisasalaea@gmail.com, Juliano Kalil, Susana1 (AUTHOR) dqmsjk@furg.br |
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Zdroj: | Food Research International. Nov2020, Vol. 137, pN.PAG-N.PAG. 1p. |
Databáze: | Academic Search Ultimate |
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