Encapsulation of natural active compounds, enzymes, and probiotics for fruit juice fortification, preservation, and processing: An overview - Archive ouverte HAL Access content directly
Journal Articles Journal of Functional Foods Year : 2018

Encapsulation of natural active compounds, enzymes, and probiotics for fruit juice fortification, preservation, and processing: An overview

Elissa Ephrem
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Amal Najjar
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Dates and versions

hal-01939882 , version 1 (29-11-2018)

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  • HAL Id : hal-01939882 , version 1

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Elissa Ephrem, Amal Najjar, Catherine Charcosset, Hélène Greige-Gerges. Encapsulation of natural active compounds, enzymes, and probiotics for fruit juice fortification, preservation, and processing: An overview. Journal of Functional Foods, 2018, 48, pp.65-84. ⟨hal-01939882⟩
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