Open science: Encapsulation of bioactive compounds for healthy foods
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Did you know that we are currently working on new functional foods that provide the consumer with some kind of benefit beyond basic nutrition? It is the study of the obtaining and application of compounds that contribute to improving the health of the population.
De esto nos conversará la profesora de la Facultad de Ciencias Químicas y Farmacéuticas de la U.Chile Paz Robert este jueves 21 de enero en otra charla de nuestro PAR Explora RM Norte
