Bioactive constituents in liposomes incorporated in orange juice as new functional food: thermal stability, rheological and organoleptic properties
将生物活性成分包封于橙汁中的脂质体中，作为新型功能性食品：热稳定性、流变学和感官特性
期刊:Journal of Food Science and Technology-Mysore
影响因子:3.3
doi:10.1007/s13197-015-1924-y
Marsanasco, Marina; Piotrkowski, Bárbara; Calabró, Valeria; Del Valle Alonso, Silvia; Chiaramoni, Nadia S
