Stabilization of a saffron extract through its encapsulation within electrospun/electrosprayed zein structures
Stabilization of a saffron extract through its encapsulation within electrospun/electrosprayed zein structures
نویسندگان: بهروز قرآنی , علی آل حسینی , Laura G. Gómez-Mascaraque , Amparo Lopez-Rubio
نشریه: LWT-FOOD SCIENCE AND TECHNOLOGY , , 113 , 2019
کد مقاله |
1608 |
عنوان فارسی مقاله |
Stabilization of a saffron extract through its encapsulation within electrospun/electrosprayed zein structures |
عنوان لاتین مقاله |
Stabilization of a saffron extract through its encapsulation within electrospun/electrosprayed zein structures |
نمایه علمی معتبر |
JCR |
IF |
3.714 |
عنوان نشریه |
LWT-FOOD SCIENCE AND TECHNOLOGY |
شماره نشریه |
|
دوره |
113 |
سال انتشار شمسی |
1398/07/09 |
سال انتشار میلادی |
2019 |