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Properties of encapsulated saffron extracts in maltodextrin using the Büchi B-90 nano spray-dryer

Anastasia Kyriakoudi1, Maria Z Tsimidou1

  • 1Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki (AUTh), 54124 Thessaloniki, Greece.

Food Chemistry
|November 2, 2018
PubMed

Keywords:
BioaccessibilityEncapsulationMaltodextrinNano spray-dryingSaffron apocarotenoidsStability

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