Microencapsulation of phenolic compounds from olive pomace using spray drying: A study of operative parameters

Published 2015 View Full Article

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Title
Microencapsulation of phenolic compounds from olive pomace using spray drying: A study of operative parameters
Authors
Keywords
Polyphenols, Microparticles stability, Antiradical power, Hydration properties, Stability test
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 62, Issue 1, Pages 177-186
Publisher
Elsevier BV
Online
2015-01-24
DOI
10.1016/j.lwt.2015.01.022

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