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Encapsulation of pomegranate peel extract (punica granatum l.) by double emulsions: effect of the encapsulation method and oil phase

Author:
Sanhueza, L.; García, P.; Giménez, B.; Benito, J. M.; Matos González, MaríaUniovi authority; Gutiérrez Cervelló, GemmaUniovi authority
Publication date:
2022
Publisher version:
http://dx.doi.org/10.3390/foods11030310
Citación:
Foods, 11(3) (2022); doi:10.3390/foods11030310
URI:
http://hdl.handle.net/10651/64976
ISSN:
2304-8158
DOI:
10.3390/foods11030310
Patrocinado por:

This research was funded by the Consejería de Economía y Empleo del Principado de Asturias (Plan de Ciencia, Tecnología e Innovación, 2013-2017) through grant Ref. IDI/2018/000185 and the Ministerio de Economía y Competitividad (MINECO, Spain), grant number PID2019-105311RBI00.

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© 2022 Los autores
This item is protected with a Creative Commons License