An alternative encapsulation approach for production of active chitosan–propolis beads
Article first published online: 30 DEC 2013
© 2013 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 49, Issue 5, pages 1401–1407, May 2014
How to Cite
Mascheroni, E., Figoli, A., Musatti, A., Limbo, S., Drioli, E., Suevo, R., Talarico, S. and Rollini, M. (2014), An alternative encapsulation approach for production of active chitosan–propolis beads. International Journal of Food Science & Technology, 49: 1401–1407. doi: 10.1111/ijfs.12442
- Issue published online: 11 APR 2014
- Article first published online: 30 DEC 2013
- Manuscript Accepted: 29 OCT 2013
- Manuscript Received: 17 JUN 2013
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