Physicochemical characterization techniques in the encapsulation of active molecules
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Publisher
Elsevier
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1. The Encapsulation;Aroma and Flavor in Product Development: Characterization, Perception, and Application;2024
2. Flavour encapsulation: A comparative analysis of relevant techniques, physiochemical characterisation, stability, and food applications;Frontiers in Nutrition;2023-03-02
3. Encapsulation Strategies for Bacillus thuringiensis: From Now to the Future;Journal of Agricultural and Food Chemistry;2021-04-13
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