Encapsulation Preserves Antioxidant and Antidiabetic Activities of Cactus Acid Fruit Bioactive Compounds under Simulated Digestion Conditions

por Medina-Pérez, Gabriela, Estefes-Duarte, José Antonio, Afanador-Barajas, Laura N., Fernández-Luqueño, Fabián, Zepeda-Velázquez, Andrea Paloma, Franco-Fernández, Melitón Jesús, Peláez-Acero, Armando, Campos-Montiel, Rafael Germán
Publicado 2020

The Addition of Microencapsulated or Nanoemulsified Bioactive Compounds Influences the Antioxidant and Antimicrobial Activities of a Fresh Cheese

por Pérez-Soto, Elizabeth, Cenobio-Galindo, Antonio de Jesús, Espino-Manzano, Salvador Omar, Franco-Fernández, Melitón Jesús, Ludeña-Urquizo, Fanny Emma, Jiménez-Alvarado, Rubén, Zepeda-Velázquez, Andrea Paloma, Campos-Montiel, Rafael Germán
Publicado 2021