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The Addition of Resveratrol-Loaded Emulsions to Yogurts: Physicochemical Characterization, In Vitro Bioaccessibility

Zihui Shi1, Huan Chen1, Junbo He1,2

  • 1College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.

Foods (Basel, Switzerland)
|February 10, 2024
PubMed

Keywords:
NMRbioaccessibilitycomposite nano-emulsionsresveratrolsodium caseinateyogurt

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