Microencapsulation: A technological alternative to preserve active ingredients in functional foods
In the late 80’s started the rise of researches related to the obtainment of food capable of supplying the energetic demand, promoting growth and encompassing better properties and benefits for the human being. Due to their nutritional and pharmacological features, these foods were called nutraceut...
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| Auteurs principaux: | , |
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| Format: | article |
| Langue: | EN |
| Publié: |
Universidad de Antioquia
2018
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| Accès en ligne: | https://doaj.org/article/b99c32b667cb43aa81a1d06a8babb507 |
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