The potential of coextraction as an emerging trend in the development of new functional food ingredients

Somnath Basak, Rekha S. Singhal

Open source

DOI: 10.1002/efd2.140
Published: 2024-03-15
Container: eFood
Publisher: Wiley
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1002/efd2.140,
  title = {The potential of coextraction as an emerging trend in the development of new functional food ingredients},
  author = {Somnath Basak and Rekha S. Singhal},
  year = {2024},
  journal = {eFood},
  doi = {10.1002/efd2.140},
  url = {https://doi.org/10.1002/efd2.140}
}

RIS

TY  - JOUR
TI  - The potential of coextraction as an emerging trend in the development of new functional food ingredients
AU  - Somnath Basak
AU  - Rekha S. Singhal
PY  - 2024
JO  - eFood
DO  - 10.1002/efd2.140
UR  - https://doi.org/10.1002/efd2.140
ER  -

APA

Basak, S., & Singhal, R. S. (2024). The potential of coextraction as an emerging trend in the development of new functional food ingredients. eFood. https://doi.org/10.1002/efd2.140

Source records

crossref · retrieved 2026-09-24T19:24:39.838Z