Effects of centrifugation, encapsulation method and different coating materials on the total antioxidant activity of the microcapsules of powdered cherry laurels

2017-01-01
International Journal of Nutrition and Food Engineering

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Citation Formats
B. Tatar, S. G. Şümnü, and H. M. Öztop, “Effects of centrifugation, encapsulation method and different coating materials on the total antioxidant activity of the microcapsules of powdered cherry laurels,” International Journal of Nutrition and Food Engineering, pp. 901–904, 2017, Accessed: 00, 2021. [Online]. Available: https://hdl.handle.net/11511/84314.