Electrohydrodynamic encapsulation: A novel technique to enhance the stability of bioactive compounds in food
Fuente: Trends in Food Science & Technology
Publication date: September 2024Source: Trends in Food Science & Technology, Volume 151Author(s): V. Vignesh, Dibyakanta Seth, Chingakham Ngotomba Singh, Madhuresh Dwivedi, Shyam Kumar Singh, Samlesh Kumari