Microencapsulation optimization of cinnamon essential oil in the matrices of gum Arabic, maltodextrin, and inulin by spray-drying using mixture design
Microencapsulation optimization of cinnamon essential oil in the matrices of gum Arabic, maltodextrin, and inulin by spray-drying using mixture design
نویسندگان: مصطفی شهیدی نوقابی , محمد ملاویسی
نشریه: JOURNAL OF FOOD PROCESS ENGINEERING , 2 , 43 , 2020
کد مقاله |
1812 |
عنوان فارسی مقاله |
Microencapsulation optimization of cinnamon essential oil in the matrices of gum Arabic, maltodextrin, and inulin by spray-drying using mixture design |
عنوان لاتین مقاله |
Microencapsulation optimization of cinnamon essential oil in the matrices of gum Arabic, maltodextrin, and inulin by spray-drying using mixture design |
نمایه علمی معتبر |
JCR |
IF |
1.703 |
عنوان نشریه |
JOURNAL OF FOOD PROCESS ENGINEERING |
شماره نشریه |
2 |
دوره |
43 |
سال انتشار شمسی |
1398/11/12 |
سال انتشار میلادی |
2020 |