Stability and bioaccessibility of EGCG within edible micro-hydrogels. Chitosan vs. gelatin, a comparative study

  1. Gómez-Mascaraque, L.G.
  2. Soler, C.
  3. Lopez-Rubio, A.
Journal:
Food Hydrocolloids

ISSN: 0268-005X

Year of publication: 2016

Volume: 61

Pages: 128-138

Type: Article

DOI: 10.1016/J.FOODHYD.2016.05.009 GOOGLE SCHOLAR

Sustainable development goals

Data source: Scopus