Release and bioavailability of nanoencapsulated food ingredients /

Release and Bioavailability of Nanoencapsulated Food Ingredients, volume five in the Nanoencapsulation in the Food Industry series, reviews different release mechanisms of nanoencapsulated food ingredients. The book discusses mathematical and intelligent modeling of the release of bioactive agents f...

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Bibliographic Details

Corporate Author:	ScienceDirect (Online service)
Other Authors:	Jafari, Seid Mahdi
Format:	eBook
Language:	English
Published:	London : Academic Press, 2020.
Series:	Nanoencapsulation in the Food Industry ; v. 5
Subjects:	Food > Biotechnology. Food > Composition. Aliments > Biotechnologie. Food > Biotechnology Food > Composition Electronic books.
Online Access:	Connect to the full text of this electronic book