Nanoemulsions and acidified milk gels as a strategy for improving stability and antioxidant activity of yarrow phenolic compounds after gastrointestinal digestion.
M. Villalva, L. Jaime, E. Arranz, E. Arranz, Z. Zhao, M. Corredig, Milena Corredig, Guillermo Reglero, S. Santoyo
Food Research International