Konu "Antioxidant activities" için Gastronomi ve Mutfak Sanatları listeleme
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Optimization of complex coacervation parameters for the production of encapsulated black garlic using response surface methodology
(Wiley, 2023)The purpose of this study was to optimize black garlic encapsulation parameters (core/coating ratio, extract concentration, and coacervate/maltodextrin [MD] ratio) using central composite design of the response surface ...