Propolis encapsulation by spray drying: Characterization and stability

Published 2017 View Full Article

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Title
Propolis encapsulation by spray drying: Characterization and stability
Authors
Keywords
Physical collapse, Natural gum, Water sorption isotherm, Antioxidant activity, HPLC
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 75, Issue -, Pages 227-235
Publisher
Elsevier BV
Online
2016-09-02
DOI
10.1016/j.lwt.2016.08.055

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