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Extraction optimization and microencapsulation of phenolic antioxidant compounds from lemon balm (Melissa officinalis L.): Instant soluble tea production
Authors:Zehra Tülek  Hamza Alaşalvar  Bülent Başyiğit  Serap Berktas  Pelin Salum  Zafer Erbay  Isa Telci  Mustafa Çam
Affiliation:1. Department of Food Engineering, Faculty of Engineering, Erciyes University, Kayseri, Turkey;2. Department of Food Engineering, Faculty of Engineering, Niğde Ömer Halisdemir University, Niğde, Turkey;3. Department of Food Engineering, Faculty of Engineering, Harran University, Şanlıurfa, Turkey;4. Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, Adana, Turkey;5. Department of Field Crops, Faculty of Agricultural Sciences and Technologies, Isparta University of Applied Sciences, Isparta, Turkey
Abstract:
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