Assessment of the encapsulation effect of phenolic compounds from Spirulina sp. LEB-18 on their antifusarium activities - Inria - Institut national de recherche en sciences et technologies du numérique Access content directly
Journal Articles Food Chemistry Year : 2016
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hal-02427910 , version 1 (04-01-2020)

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Fernanda Arnhold Pagnussatt, Vânia Rodrigues de Lima, Cristiana Lima Dora, Jorge Alberto Vieira Costa, Jean-Luc Putaux, et al.. Assessment of the encapsulation effect of phenolic compounds from Spirulina sp. LEB-18 on their antifusarium activities. Food Chemistry, 2016, 211, pp.616-623. ⟨10.1016/j.foodchem.2016.05.098⟩. ⟨hal-02427910⟩
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