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Active food additive based on encapsulated yerba mate (Ilex paraguariensis) extract: effect of drying methods on the oxidative stability of a real food matrix (mayonnaise)

Crossref DOI link: https://doi.org/10.1007/s13197-020-04669-y

Published Online: 2020-08-25

Published Print: 2021-04

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Fenoglio, Daniela

Soto Madrid, Daniela

Alarcón Moyano, Jessica

Ferrario, Mariana

Guerrero, Sandra

Matiacevich, Silvia https://orcid.org/0000-0003-3797-6034
Funding

Funding for this research was provided by:

Agencia Nacional de Promoción Científica y Tecnológica (2015-0401)

Instituto Nacional de la Yerba Mate (69- 310/2015)

Fondo Nacional de Desarrollo Científico y Tecnológico (1160463)

Proyecto Fortalecimiento Usach (USA1799_MS172228)

DICYT-VRIDEI (531)

Dicyt USA (1899)

Conicyt PhD Grant 2019 (21190731, 21190697)
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Text and Data Mining valid from 2020-08-25

Version of Record valid from 2020-08-25
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Article History

Revised: 20 July 2020

Accepted: 31 July 2020

First Online: 25 August 2020

Compliance with ethical standards

:

: The authors declare that there is no conflict of interest regarding the publication of this paper.

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