CyTA - Journal of Food
Volume 15, 2017 - Issue 3
Original Articles
Encapsulation of yarrow essential oil in hydroxypropyl-beta-cyclodextrin: physiochemical characterization and evaluation of bio-efficacies
Encapsulación de aceite esencial de milenrama en hidroxipropil-beta-ciclodextrina. Caracterización fisicoquímica y evaluación de bioeficiencia.
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Benjamas CheirsilpBiotechnology for Bioresource Utilization Laboratory, Department of Industrial Biotechnology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai Campus, Hat Yai, Thailandhttp://orcid.org/0000-0001-7414-489XView further author information
http://orcid.org/0000-0001-7414-489XView further author information, Ana Torrado-AgrasarDepartment of Analytical Chemistry and Food Science, Faculty of Science, University of Vigo, Ourense Campus, Ourense, Spainhttp://orcid.org/0000-0002-5325-0738View further author information
http://orcid.org/0000-0002-5325-0738View further author information, Jesús Simal-GándaraDepartment of Analytical Chemistry and Food Science, Faculty of Science, University of Vigo, Ourense Campus, Ourense, Spainhttp://orcid.org/0000-0001-9215-9737View further author information
http://orcid.org/0000-0001-9215-9737View further author information & Juan Carlos MejutoDepartment of Physical Chemistry, Faculty of Science, University of Vigo, Ourense Campus, Ourense, SpainCorrespondence[email protected]
http://orcid.org/0000-0001-8396-1891View further author information
http://orcid.org/0000-0001-8396-1891View further author information