İnanç Horuz, Tuğba <br/><br/>
Nanoencapsulation by electrospinning to improve stability and water solubility of carotenoids extracted from tomato peels.  [electronic resource] 

 -  Food chemistry  Dec 2018 
 - 86-93 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1873-7072 
<br/><br/><label>Standard No.: </label>10.1016/j.foodchem.2018.06.017  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Capsules<br/>Carotenoids--chemistry<br/>Electricity<br/>Food Handling--methods<br/>Solanum lycopersicum--chemistry<br/>Nanotechnology--methods<br/>Solubility<br/>Water--chemistry