Resveratrol encapsulation: Designing delivery systems to overcome solubility, stability and bioavailability issues

Trends in Food Science and Technology

Volumn 38, Issue 2, 2014, Pages 88-103

  Davidov Pardo, Gabriel ^a   McClements, David Julian ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

BIOCHEMISTRY; CHEMICAL STABILITY; SOLUBILITY;

ANTI-INFLAMMATORIES; CHEMICAL INSTABILITY; DELIVERY SYSTEMS; FOOD INDUSTRIES; ORAL BIOAVAILABILITIES; PROTECTIVE EFFECTS; WATER DISPERSIBILITY; WATER SOLUBILITIES;

RESVERATROL;

EID: 84904401886     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2014.05.003     Document Type: Review

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