Effect of spray drying encapsulation of garlic extract on inulin and thiosulfinates contents
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DOI: 10.1007/s11694-019-00164-x
Abstract: The aim of this work was to study the encapsulation of garlic extract by spray drying at two different temperatures (140 and 160 °C) using partially hydrolyzed guar gum and gum Arabic as wall materials (5… read more here.
Keywords: thiosulfinates contents; garlic extract; spray drying; encapsulation garlic ... See more keywords