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September 23, 2011Journal of the Science of Food and Agriculture182 citations

Encapsulation of thyme (Thymus serpyllum L.) aqueous extract in calcium alginate beads

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RSRadoslava StojanovićABAna Belščak‐CvitanovićVMVerica Manojlović

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Abstract

This study demonstrates the potential of using hydrogel material for encapsulation of plant poplyphenols to improve their functionality and stability in food products.

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Cite This Study

Stojanović et al. (2011) studied this question.

synapsesocial.com/papers/69dd6f897808b00a4799dbebhttps://doi.org/10.1002/jsfa.4632
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