Dissertation
Using Complex Coacervation of Sodium Alginate with Milk Proteins as a Method to Encapsulate Resveratrol
Using Complex Coacervation of Sodium Alginate with Milk Proteins as a Method to Encapsulate Resveratrol [Internet]. Austria: BOKU - Universität für Bodenkultur Wien; 2019. Available from: http://permalink.obvsg.at/bok/AC15542550
BOKU Beteiligte
Wolfgang Kneifel
Univ.-Prof. i.R. Dipl.-Ing. Dr.nat.techn. Wolfgang Kneifel
HauptbetreuerIn
Gerhard Schleining
Ass.Prof.i.R. Dipl.-Ing. Dr.nat.techn. Gerhard Schleining
Berater(in) 1
Dietmar Pum
Ao.Univ.Prof.i.R. Dipl.-Ing. Dr.techn. Dietmar Pum
HauptbetreuerIn
José Luis Toca-Herrera
Univ.Prof. Dr. José Luis Toca-Herrera
Berater(in) 2
Amil Kumar Anal
Assoc. Prof. Amil Kumar Anal Ph.D.
HauptbetreuerIn