Journal Articles
Food Chemistry
Year : 2016
Jean-Luc PUTAUX : Connect in order to contact the contributor
https://inria.hal.science/hal-02427910
Submitted on : Saturday, January 4, 2020-3:34:32 PM
Last modification on : Friday, March 24, 2023-2:53:14 PM
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- HAL Id : hal-02427910 , version 1
- DOI : 10.1016/j.foodchem.2016.05.098
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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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