Encapsulation of eugenol by spray-drying using whey protein isolate or lecithin: Release kinetics, antioxidant and antimicrobial properties

作者：Emma Talón, Anna‐Maija Lampi, María Vargas, Amparo Chiralt, Kirsi Jouppila, Chelo González‐Martínez · 发表于：Food Chemistry · 年份：2019 · DOI：10.1016/j.foodchem.2019.05.115 · 被引用次数：103 · 研究领域：Microencapsulation and Drying Processes、Bee Products Chemical Analysis、Proteins in Food Systems