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Assessment of the encapsulation effect of phenolic compounds from Spirulina sp. LEB-18 on their antifusarium activities

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https://hal.inria.fr/hal-02427910
Contributor : Jean-Luc Putaux <>
Submitted on : Saturday, January 4, 2020 - 3:34:32 PM
Last modification on : Friday, November 6, 2020 - 4:18:35 AM

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Fernanda Arnhold Pagnussatt, Vânia Rodrigues de Lima, Cristiana Lima Dora, Jorge Alberto Vieira Costa, Jean-Luc Putaux, et al.. Assessment of the encapsulation effect of phenolic compounds from Spirulina sp. LEB-18 on their antifusarium activities. Food Chemistry, Elsevier, 2016, 211, pp.616-623. ⟨10.1016/j.foodchem.2016.05.098⟩. ⟨hal-02427910⟩

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