Electrospinning of Microstructures Incorporated with Vitamin B9 for Food Application: Characteristics and Bioactivities

The food industry has been expanding, and new vectors to entrap vitamins have been constantly investigated, aiming at versatile systems with good physico-chemical characteristics, low-cost production, high stability and the efficient release of active ingredients. The vitamin B9 (folic acid or folat...

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Detalles Bibliográficos
Autores principales: Coelho, Sílvia Castro, Rocha, Fernando, Estevinho, Berta Nogueiro
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9608966/
https://www.ncbi.nlm.nih.gov/pubmed/36297915
http://dx.doi.org/10.3390/polym14204337

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9608966/
https://www.ncbi.nlm.nih.gov/pubmed/36297915
http://dx.doi.org/10.3390/polym14204337

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