Droplet-based millifluidic technique for encapsulation of cinnamon essential oil: Optimization of the process and physicochemical characterization
Droplet-based millifluidic technique for encapsulation of cinnamon essential oil: Optimization of the process and physicochemical characterization
نویسندگان: بهاره عمادزاده , بهروز قرآنی , عاطفه فرهمند , Denis Poncelet
نشریه: FOOD HYDROCOLLOIDS , , 129 , 2022
کد مقاله |
2008 |
عنوان فارسی مقاله |
Droplet-based millifluidic technique for encapsulation of cinnamon essential oil: Optimization of the process and physicochemical characterization |
عنوان لاتین مقاله |
Droplet-based millifluidic technique for encapsulation of cinnamon essential oil: Optimization of the process and physicochemical characterization |
نمایه علمی معتبر |
JCR |
IF |
11.504 |
عنوان نشریه |
FOOD HYDROCOLLOIDS |
شماره نشریه |
|
دوره |
129 |
سال انتشار شمسی |
1401/05/10 |
سال انتشار میلادی |
2022 |