Microencapsulation by complex coacervation as a tool to protect bioactive compounds and to reduce astringency and strong flavor of vegetable extracts - Concepedia

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Microencapsulation by complex coacervation as a tool to protect bioactive compounds and to reduce astringency and strong flavor of vegetable extracts

65

Citations

31

References

2019

Year

Volnei Brito de Souza, Marcelo Thomazini, Isabela Elias Chaves, Roselayne Ferro Furtado, Carmen Sílvia Fávaro-Trindade

Food Hydrocolloids

Food ChemistryEdible PackagingVegetable ExtractsMicro-encapsulationBioactive CompoundsFood EngineeringComplex CoacervationPharmacologyBiomolecular EngineeringHealth Sciences

References

	Year	Citations

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