Release Kinetic in Yogurt from Gallic Acid Microparticles with Chemically Modified Inulin

Publisher： John Wiley & Sons Inc

E-ISSN： 1750-3841|80|10|C2147-C2152

ISSN： 0022-1147

Source： JOURNAL OF FOOD SCIENCE, Vol.80, Iss.10, 2015-10, pp. : C2147-C2152

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Release Kinetic in Yogurt from Gallic Acid Microparticles with Chemically Modified Inulin

By  

JOURNAL OF FOOD SCIENCE, Vol. 22-1147, Iss. 10, 2015-10 ,pp. : C2147-C2152

John Wiley & Sons Inc

Access to resources Recommend Favorite

Isolation and identification of exopolysaccharide producer lactic acid bacteria from Turkish yogurt

By  

JOURNAL OF FOOD PROCESSING AND PRESERVATION (ELECTRONIC), Vol. 42, Iss. 1, 2018-01 ,pp. : n/a-n/a

John Wiley & Sons Inc

Access to resources Recommend Favorite

Inhibition of Gallic Acid on the Growth and Biofilm Formation of Escherichia coli and Streptococcus mutans

By  

JOURNAL OF FOOD SCIENCE, Vol. 80, Iss. 6, 2015-06 ,pp. : M1299-M1305

John Wiley & Sons Inc

Access to resources Recommend Favorite

Citrulline induces fatty acid release selectively in visceral adipose tissue from old rats

By  

MOLECULAR NUTRITION & FOOD RESEARCH, Vol. 58, Iss. 9, 2014-09 ,pp. : 1765-1775

John Wiley & Sons Inc

Access to resources Recommend Favorite

Gallic Acid and Gallates in Human Health and Disease: Do Mitochondria Hold the Key to Success?

By  

MOLECULAR NUTRITION & FOOD RESEARCH, Vol. 62, Iss. 1, 2018-01 ,pp. : n/a-n/a

John Wiley & Sons Inc

Access to resources Recommend Favorite