Encapsulation and Controlled Release of Bioactive Compounds in Lactoferrin-Glycomacropeptide Nanohydrogels: Curcumin and Caffeine as Model Compounds

AuthID
 P-00K-91Z
3
Author(s)
Tipo de Documento
Article
Year published
2016
Publicado
in JOURNAL OF FOOD ENGINEERING, ISSN: 0260-8774
Volume: 180, Páginas: 110-119 (10)
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Wos®
Scopus®
Crossref®93
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-84960800820
Wos: WOS:000373649000013
Source Identifiers
ISSN: 0260-8774
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