Encapsulation of food grade antioxidant in natural biopolymer by electrospinning technique: A physicochemical study based on zein–gallic acid system

Published 2012 View Full Article

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Title
Encapsulation of food grade antioxidant in natural biopolymer by electrospinning technique: A physicochemical study based on zein–gallic acid system
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 136, Issue 2, Pages 1013-1021
Publisher
Elsevier BV
Online
2012-09-18
DOI
10.1016/j.foodchem.2012.09.010

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