Development of alginate microspheres containing thyme essential oil using ionic gelation

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dc.contributor.authorBenavides, S.
dc.contributor.authorCortés, P.
dc.contributor.authorParada, J.
dc.contributor.authorFranco, Wendy
dc.date.accessioned2020-08-07T13:54:20Z
dc.date.available2020-08-07T13:54:20Z
dc.date.issued2016
dc.format.extent7 páginas
dc.fuente.origenConveris
dc.identifier.doi10.1016/j.foodchem.2016.02.104
dc.identifier.issn0308-8146
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2016.02.104
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/38349
dc.language.isoen
dc.pagina.final83
dc.pagina.inicio77
dc.revistaFood Chemistryes_ES
dc.subject.ddc610
dc.subject.deweyMedicina y saludes_ES
dc.subject.otherCiencias Biomédicases_ES
dc.subject.otherFarmaciaes_ES
dc.subject.otherTecnología farmaceúticaes_ES
dc.titleDevelopment of alginate microspheres containing thyme essential oil using ionic gelationes_ES
dc.typeartículo
dc.volumenVol. 204
sipa.codpersvinculados219464
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