Published in
Elsevier, Food Research International, (130), p. 108922, 2020
DOI: 10.1016/j.foodres.2019.108922
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Nanoemulsions and acidified milk gels as a strategy for improving stability and antioxidant activity of yarrow phenolic compounds after gastrointestinal digestion
Journal article published in 2020 by
M. Villalva,
L. Jaime,
E. Arranz 
,
Z. Zhao,
M. Corredig,
G. Reglero,
S. Santoyo
,
Z. Zhao,
M. Corredig,
G. Reglero,
S. Santoyo
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