Encapsulation of Pomegranate Peel Phenolic Extract Using Orange Peel and Pectin: Stability Evaluation in Baked Products.

Ibrahim MEE, Alqurashi RM

DOI: 10.1002/fsn3.72311
Published: 2026 Sep
Container: Food science & nutrition
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.1002/fsn3.72311,
  title = {Encapsulation of Pomegranate Peel Phenolic Extract Using Orange Peel and Pectin: Stability Evaluation in Baked Products.},
  author = {Ibrahim MEE and Alqurashi RM},
  year = {2026},
  journal = {Food science \& nutrition},
  doi = {10.1002/fsn3.72311},
  url = {https://doi.org/10.1002/fsn3.72311}
}

RIS

TY  - JOUR
TI  - Encapsulation of Pomegranate Peel Phenolic Extract Using Orange Peel and Pectin: Stability Evaluation in Baked Products.
AU  - Ibrahim MEE
AU  - Alqurashi RM
PY  - 2026
JO  - Food science & nutrition
DO  - 10.1002/fsn3.72311
UR  - https://doi.org/10.1002/fsn3.72311
ER  -

APA

MEE, I., & RM, A. (2026). Encapsulation of Pomegranate Peel Phenolic Extract Using Orange Peel and Pectin: Stability Evaluation in Baked Products.. Food science & nutrition. https://doi.org/10.1002/fsn3.72311

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pubmed · retrieved 2026-09-25T04:05:11.663Z