Improving the antioxidant stability of flaxseed peptide fractions during spray drying encapsulation by surfactants: Physicochemical and morphological features

Publication date: Available online 10 May 2020Source: Journal of Food EngineeringAuthor(s): Khashayar Sarabandi, Seid Mahdi Jafari
Source: Journal of Food Engineering - Category: Food Science Source Type: research