Improving food sensory and nutritional quality through nanostructure engineering

Nanotechnology in the Food, Beverage and Nutraceutical Industries

Volumn , Issue , 2012, Pages 179-207

  Zhong, Q ^a   Shah, B ^a  

^a UNIVERSITY OF TENNESSEE   (United States)

Author keywords

Bioavailability and nutrition; Delivery system; Engineered nanostructure; Functionality; Sensory

Indexed keywords

EID: 84903652678     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-1-84569-739-6.50007-1     Document Type: Chapter

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