Ahmed M.S. Hussein
Department of Food Science and Technology, National Research Centre, Dokki, Giza, Egypt
Mohie M. Kamil
Department of Food Science and Technology, National Research Centre, Dokki, Giza, Egypt
Shereen N. Lotfy
Department of Chemistry of Flavour and Aroma, National Research Centre, Dokki, Giza, Egypt
Khaled F. Mahmoud
Department of Food Science and Technology, National Research Centre, Dokki, Giza, Egypt
Fathy M. Mehaya
Department of Food Science and Technology, National Research Centre, Dokki, Giza, Egypt
Ayman A. Mohammad
Department of Food Science and Technology, National Research Centre, Dokki, Giza, Egypt
PDF Fulltext XML References Citation
How to cite this article
Ahmed M.S. Hussein, Mohie M. Kamil, Shereen N. Lotfy, Khaled F. Mahmoud, Fathy M. Mehaya and Ayman A. Mohammad, 2017. Influence of Nano-encapsulation on Chemical Composition, Antioxidant Activity and Thermal Stability of Rosemary Essential Oil. American Journal of Food Technology, 12: 170-177.
DOI: 10.3923/ajft.2017.170.177
URL: https://scialert.net/abstract/?doi=ajft.2017.170.177
DOI: 10.3923/ajft.2017.170.177
URL: https://scialert.net/abstract/?doi=ajft.2017.170.177