Plant-Based Bioactive Compounds and Food Ingredients: Encapsulation, Functional, and Safety Aspects by Junaid Ahmad Malik, Megh R. Goyal, Preeti Birwal, and Ritesh B. Watharkar

This book explores plant-based bioactive compounds and food ingredients, covering encapsulation, functional, and safety aspects. It's a valuable resource for students and researchers in food science and nutrition.