Storage and Baking Stability of Encapsulated Sour Cherry Phenolic Compounds Prepared from Micro- and Nano-Suspensions
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Title
Storage and Baking Stability of Encapsulated Sour Cherry Phenolic Compounds Prepared from Micro- and Nano-Suspensions
Authors
Keywords
Baking stability, Encapsulation, Nano-suspension, Phenolic compounds, Storage stability
Journal
Food and Bioprocess Technology
Volume 7, Issue 1, Pages 204-211
Publisher
Springer Nature
Online
2013-01-11
DOI
10.1007/s11947-013-1048-1
References
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