Encapsulations /

Encapsulations, a volume in the Nanotechnology in the Agri-Food Industry series, presents key elements in establishing food quality through the improvement of food flavor and aroma. The major benefits of nanoencapsulation for food ingredients include improvement in bioavailability of flavor and arom...

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Bibliographic Details

Corporate Author:	ScienceDirect (Online service)
Other Authors:	Grumezescu, Alexandru Mihai (Editor)
Format:	eBook
Language:	English
Published:	London : Academic Press, 2016.
Series:	Nanotechnology in the agri-food industry ; volume 2.
Subjects:	Food > Biotechnology. Food industry and trade > Technological innovations. Nanotechnology. Aliments > Biotechnologie. Nanotechnologie. TECHNOLOGY & ENGINEERING > Food Science. Food > Biotechnology Food industry and trade > Technological innovations Nanotechnology Electronic books.
Online Access:	Connect to the full text of this electronic book