Characterization of Saccharomyces cerevisiae based microcarriers for encapsulation of black cumin seed oil: Stability of thymoquinone and bioactive properties

Karaman K.

Food Chemistry, cilt.313, 2020 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 313
  • Basım Tarihi: 2020
  • Doi Numarası: 10.1016/j.foodchem.2019.126129
  • Dergi Adı: Food Chemistry
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Aerospace Database, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, CAB Abstracts, Chimica, Communication Abstracts, Compendex, EMBASE, Food Science & Technology Abstracts, MEDLINE, Metadex, Veterinary Science Database, Civil Engineering Abstracts
  • Anahtar Kelimeler: Black cumin seed oil, Yeast, Encapsulation, Thymoquinone, Stability, Storage, OXIDATIVE STABILITY, MICROENCAPSULATION, ANTIOXIDANT, ACID, GLUTATHIONE, PROTEIN, CELLS
  • Erciyes Üniversitesi Adresli: Evet