In vitro digestibility and stability of encapsulated yerba mate extract and its impact on yogurt properties
The development of ready-to-eat foods containing bioactive extracts represents an important step to improve food consumption. This study aimed to develop a yogurt containing an encapsulated bioactive yerba mate extract. For this, the lyophilized extract was protected through encapsulation in solid l...
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Veröffentlicht in: | Journal of food measurement & characterization 2021-04, Vol.15 (2), p.2000-2009 |
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Hauptverfasser: | , , , , , , |
Format: | Artikel |
Sprache: | eng |
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