Yeast-cell-based microencapsulation of chlorogenic acid as a water-soluble antioxidant
Journal of Food Engineering, ISSN: 0260-8774, Vol: 80, Issue: 4, Page: 1060-1067
2007
- 133Citations
- 132Captures
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Example: if you select the 1-year option for an article published in 2019 and a metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019. If you select the 3-year option for the same article published in 2019 and the metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019, 2018 and 2017.
Citation Benchmarking is provided by Scopus and SciVal and is different from the metrics context provided by PlumX Metrics.
Article Description
The water-soluble antioxidant, chlorogenic acid, was successfully encapsulated in the low cost-high volume yeast cells for the first time, as characterized by FT-IR spectra and fluorescence micrograph of the yeast cells, chlorogenic acid and microcapsule.
Bibliographic Details
http://www.sciencedirect.com/science/article/pii/S0260877406005735; http://dx.doi.org/10.1016/j.jfoodeng.2006.06.038; http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=33846232612&origin=inward; https://linkinghub.elsevier.com/retrieve/pii/S0260877406005735; https://dx.doi.org/10.1016/j.jfoodeng.2006.06.038
Elsevier BV
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