Encapsulated polyphenols in functional food production
Polyphenols are present as nutrient components in many functional food formulations. However, their bioavailability is quite low, and they tend to degrade under extreme technological conditions, e.g., heating, pH, etc. Moreover, polyphenols are known for their specific bitter taste. As a result, a l...
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| Главные авторы: | , , , , , , , , , , , |
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| Формат: | Статья |
| Язык: | English |
| Опубликовано: |
Kemerovo State University
2025
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| Темы: | |
| Online-ссылка: | https://dspace.ncfu.ru/handle/123456789/29616 |
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