Microencapsulation of H. pluvialis oleoresins with different fatty acid composition : Kinetic stability of astaxanthin and alpha-tocopherol

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dc.contributor.authorBustamante, A.
dc.contributor.authorMasson, L.
dc.contributor.authorVelasco, J.
dc.contributor.authorDel Valle Lladser, José Manuel
dc.contributor.authorRobert Canales, Paz Soledad
dc.date.accessioned2020-08-07T13:53:44Z
dc.date.available2020-08-07T13:53:44Z
dc.date.issued2016
dc.format.extent9 páginas
dc.fuente.origenConveris
dc.identifier.doi10.1016/j.foodchem.2015.06.062
dc.identifier.issn0308-8146
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2015.06.062
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/38216
dc.language.isoen
dc.pagina.final1021
dc.pagina.inicio1013
dc.revistaFood Chemistryes_ES
dc.rightsacceso restringido
dc.subject.ddc570
dc.subject.deweyBiologíaes_ES
dc.subject.otherOleorresinases_ES
dc.subject.otherÁcidos grasoses_ES
dc.subject.otherCinéticaes_ES
dc.titleMicroencapsulation of H. pluvialis oleoresins with different fatty acid composition : Kinetic stability of astaxanthin and alpha-tocopheroles_ES
dc.typeartículo
dc.volumenVol. 190
sipa.codpersvinculados57259
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