Your browser doesn't support javascript.
loading
Effect of Emulsion Particle Size on the Encapsulation Behavior and Oxidative Stability of Spray Microencapsulated Sweet Orange Oil (Citrus aurantium var. dulcis).
Peng, Qun; Meng, Ziyi; Luo, Ziyang; Duan, Hanying; Ramaswamy, Hosahalli S; Wang, Chao.
Afiliação
  • Peng Q; Department of Food Science and Technology, Jinan University, Guangzhou 510632, China.
  • Meng Z; Department of Food Science and Technology, Jinan University, Guangzhou 510632, China.
  • Luo Z; Department of Food Science and Technology, Jinan University, Guangzhou 510632, China.
  • Duan H; Department of Food Science and Technology, Jinan University, Guangzhou 510632, China.
  • Ramaswamy HS; Department of Food Science and Agricultural Chemistry, Macdonald Campus of McGill University, Montréal, QC H3A 0G4, Canada.
  • Wang C; Department of Food Science and Technology, Jinan University, Guangzhou 510632, China.
Foods ; 12(1)2022 Dec 26.
Article em En | MEDLINE | ID: mdl-36613332
Palavras-chave
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2022 Tipo de documento: Article País de afiliação: China
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2022 Tipo de documento: Article País de afiliação: China