Effect of the degree of polymerization of inulin-type fructans on the kinetic stability of emulsions containing chamomile extract. uri icon

autores

  • Machado, P.R.
  • Renata Vardanega
  • Silva, E.K.
  • Nascimento, C.D.O.
  • Meireles, M.A.A.

data de publicação

  • janeiro 1, 2018