Encapsulation of Fragrances and Flavours: a Way to Control Odour and Aroma in Consumer Products-Reference-Cited by-同舟云学术

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Encapsulation of Fragrances and Flavours: a Way to Control Odour and Aroma in Consumer Products

Published:2007 Issue: Volume: Page:439-455
ISSN:
Container-title:Flavours and Fragrances
language:
Short-container-title:

Author:

van Soest Jeroen J. G.

Publisher

Springer Berlin Heidelberg

Link

http://link.springer.com/content/pdf/10.1007/978-3-540-49339-6_20

Reference59 articles.

1. McCoy M (2006) Chem Eng News 84:13

2. McCoy M (2005) Chem Eng News 83:15

3. Stora T, Escher S, Morris A (2001) Chimia55:406

4. Quellet C, Schudel M, Einggenberg R (2001) Chimia 55:421

5. Reutenauer S, Thielmann F (2003) J Mater Sci 38:10

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3. Biotechnological Interventions for Production of Flavour and Fragrance Compounds;Sustainable Bioeconomy;2020-11-07

4. Microencapsulation, chemical characterization, and antibacterial activity of Citrus hystrix DC (Kaffir Lime) peel essential oil;Monatshefte für Chemie - Chemical Monthly;2017-06-20

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