Encapsulations / edited by Alexandru Mihai Grumezescu.
Encapsulations, a volume in the Nanotechnology in the Agri-Food Industry series, presents key elements in establishing food quality through the improvement of food flavor and aroma. The major benefits of nanoencapsulation for food ingredients include improvement in bioavailability of flavor and arom...
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| Online Access: |
Full Text (via ScienceDirect) |
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| Other Authors: | |
| Format: | eBook |
| Language: | English |
| Published: |
London :
Academic Press,
2016.
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| Series: | Nanotechnology in the agri-food industry ;
volume 2. |
| Subjects: |
Internet
Full Text (via ScienceDirect)Online
| Call Number: |
TP248.65.F66 E53 2016eb
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| TP248.65.F66 E53 2016eb | Available |