Co-crystallization in sucrose: A promising method for encapsulation of food bioactive components
Published 2021 View Full Article
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Title
Co-crystallization in sucrose: A promising method for encapsulation of food bioactive components
Authors
Keywords
Co-crystallization, Crystallinity, Encapsulation, Phenolic extract, Food bioactive components, Sucrose
Journal
TRENDS IN FOOD SCIENCE & TECHNOLOGY
Volume 114, Issue -, Pages 262-274
Publisher
Elsevier BV
Online
2021-06-09
DOI
10.1016/j.tifs.2021.05.036
References
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