Grape skin extracts as a sustainable source of antioxidants in an oil-in-water emulsion: an alternate natural approach to synthetic antioxidants using principal component analysis

Grape skin extracts as a sustainable source of antioxidants in an oil-in-water emulsion: an alternate natural approach to synthetic antioxidants using principal component analysis

Professor    886-8-7703202 #6434 (O); 5190 (Lab-IC103-104)    alcharles@mail.npust.edu.tw
Year2021
Author邱亞伯*
Author count1
Created date2021-09-16
Author order第二作者
Corresponding author
Publication year2021
Publication month9
Journal nameInternational Journal of Food Science and Technology
Journal sponsorWiley
Publication area美國
Volume56
Issue4
Start page2336
End page2344
Publication type
Review system
LanguageForeign Language