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Published in 2017 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.7b01172
Abstract: Phenolic acids have been extensively studied because of their bioactive properties and disease prevention and control capacities. However, undesired odors and taste, low aqueous solubility, and thermal and ultraviolet (UV) light instability severely restrict their…
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Keywords:
antioxidative activities;
phenolic acids;
nanoparticle templates;
starch nanoparticle ... See more keywords