Encapsulation of clove essential oil in hydroxypropyl beta-cyclodextrin for characterization, controlled release, and antioxidant activity
Author:
Affiliation:
1. Department of Food Engineering; Selçuk University; Konya Turkey
2. Department of Food Engineering; Ankara University; Ankara Turkey
3. Department of Laboratory Pesticide, İstanbul Food Control Laboratory Directorate; İstanbul Turkey
Funder
Ankara University, Office of Scientific Research Projects
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13202/fullpdf
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