1. Encapsulation of clove essential oil in hydroxypropyl beta‐cyclodextrin for characterization, controlled release, and antioxidant activity. Issue 5 (1st February 2017) Authors: Cetin Babaoglu, Humeyra; Bayrak, Ali; Ozdemir, Necla; Ozgun, Nuriye Journal: Journal of food processing and preservation Issue: Volume 41:Issue 5(2017) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗