A study published in the Journal of Food Science shows that encapsulation of resveratrol may enable the addition of it into food products while decreasing consumers’ detection of any negative sensory properties from the polyphenol.
IFT Daily News
A study published in the Journal of Food Science shows that encapsulation of resveratrol may enable the addition of it into food products while decreasing consumers’ detection of any negative sensory properties from the polyphenol.
IFT Daily News
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