Cell permeabilization processes for improved encapsulation...

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Journal of Food Engineering 2020 / 11

Cell permeabilization processes for improved encapsulation of oregano essential oil in yeast cells

Dimopoulos, George, Katsimichas, Alexandros, Tsimogiannis, Dimitrios, Oreopoulou, Vassiliki, Taoukis, Petros
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Journal:
Journal of Food Engineering
DOI:
10.1016/j.jfoodeng.2020.110408
Date:
November, 2020
File:
PDF, 5.38 MB
2020
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