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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...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2022
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| 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 |