Enzymatic α-O-glucosylation of polyphenols to improve stability, water solubility and bioavailablity - koreascholar

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Enzymatic α-O-glucosylation of polyphenols to improve stability, water solubility and bioavailablity

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URLhttps://db.koreascholar.com/Article/Detail/418443

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식품과 기계 (Food and Machinery)

제19권 제1호 (2022.12)
p.49

한국산업식품공학회 (Korean Society for Food Engineering)

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