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    Enhancing Thermal Stability and Bioaccesibility of Açaí Fruit Polyphenols through Electrohydrodynamic Encapsulation into Zein Electrosprayed Particles

    Enhancing Thermal Stability and Bioaccesibility of Açaí Fruit Polyphenols through Electrohydrodynamic Encapsulation into Zein Electrosprayed Particles by Carol López de Dicastillo, Constanza Piña, Luan Garrido, Carla Arancibia, María José Galotto

    Published 2019-10-01
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