Acetylated starch and inulin as encapsulating agents of gallic acid and their release behaviour in a hydrophilic system

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dc.contributor.authorRobert Canales, Paz Soledad
dc.contributor.authorGarcia, Paula
dc.contributor.authorReyes, Natalia
dc.contributor.authorChavez, Jorge
dc.contributor.authorSantos Blanco, José Guillermo
dc.date.accessioned2021-03-29T12:37:13Z
dc.date.available2021-03-29T12:37:13Z
dc.date.issued2012
dc.fuente.origenBibliotecas UC
dc.identifier.doi10.1016/j.foodchem.2012.02.019
dc.identifier.issn0308-8146
dc.identifier.scopusid2-s2.0-84860374871
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2012.02.019
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/52843
dc.identifier.wosidWOS:000304291400001
dc.issue.numeroNo. 1
dc.language.isoen
dc.nota.accesoContenido parcial
dc.pagina.final8
dc.pagina.inicio1
dc.revistaFood Chemistryes_ES
dc.rightsacceso restringido
dc.titleAcetylated starch and inulin as encapsulating agents of gallic acid and their release behaviour in a hydrophilic systemes_ES
dc.typeartículo
dc.volumenVol. 134
sipa.codpersvinculados78741
sipa.codpersvinculados98813
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