How the temperature and salt content of food simulant affect the release of tyrosol or phenolic acids from bioactive films?

Nasreddine Benbettaieb , Ruth Cox , Michelle Gilbert , Frédéric Debeaufort (1)

1 PAM - Procédés Alimentaires et Microbiologiques [Dijon]

Domaines: Ingénierie des aliments

Nasreddine Benbettaieb, Ruth Cox, Michelle Gilbert, Frédéric Debeaufort. How the temperature and salt content of food simulant affect the release of tyrosol or phenolic acids from bioactive films?. Future Foods, 2021, pp.100040. ⟨10.1016/j.fufo.2021.100040⟩. ⟨hal-03211745⟩