Nanoencapsulation of bioactive compounds: recent advances in food systems for enhanced stability and bioavailability.

Sophian A

DOI: 10.1016/j.foodchem.2026.149594
Published: 2026 Aug 15
Container: Food chemistry
Publisher: Not recorded
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1016/j.foodchem.2026.149594,
  title = {Nanoencapsulation of bioactive compounds: recent advances in food systems for enhanced stability and bioavailability.},
  author = {Sophian A},
  year = {2026},
  journal = {Food chemistry},
  doi = {10.1016/j.foodchem.2026.149594},
  url = {https://doi.org/10.1016/j.foodchem.2026.149594}
}

RIS

TY  - JOUR
TI  - Nanoencapsulation of bioactive compounds: recent advances in food systems for enhanced stability and bioavailability.
AU  - Sophian A
PY  - 2026
JO  - Food chemistry
DO  - 10.1016/j.foodchem.2026.149594
UR  - https://doi.org/10.1016/j.foodchem.2026.149594
ER  -

APA

A, S. (2026). Nanoencapsulation of bioactive compounds: recent advances in food systems for enhanced stability and bioavailability.. Food chemistry. https://doi.org/10.1016/j.foodchem.2026.149594

Source records

pubmed · retrieved 2026-09-27T06:26:53.253Z