,Satureja

Shahriyar Sahraeian1, Mehrdad Niakousari1, Mahboubeh Fazaeli1

  • 1Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran.

Carbohydrate polymers
|October 15, 2023
PubMed
概括

多孔粉的修改顺序没有影响最终的微囊特性. 甲基酸盐水凝有效地保护了精油微囊,保持了抗氧化和抗菌活性.