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The Potential of Combined Emulsification and Spray Drying Techniques for Encapsulation of Polyphenols from Rosemary (Rosmarinus officinalis L.) Leaves
The present study evaluates the potential of encapsulation of polyphenolic antioxidants from rosemary (Rosmarinus officinalis L.) leaves by combining emulsification and spray drying techniques. To stabilize the emulsions and prepare samples suitable for use in dry products, double emulsions encapsul...
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| Foilsithe in: | Food Technol Biotechnol |
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| Main Authors: | , , , , , , |
| Formáid: | Artigo |
| Teanga: | Inglês |
| Foilsithe: |
University of Zagreb Faculty of Food Technology and Biotechnology
2018
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| Ábhair: | |
| Rochtain Ar Líne: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6399713/ https://ncbi.nlm.nih.gov/pubmed/30923446 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.17113/ftb.56.04.18.5680 |
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