A review of the production of slow-release flavor by formation inclusion complex with cyclodextrins and their derivatives

Author:

Zhu Guangyong,Zhu Guangxu,Xiao ZuobingORCID

Funder

National Key R&D Program of China

Shanghai Alliance Program

Shanghai Gaofeng & Gaoyuan Project for University Academic Program Development

Publisher

Springer Science and Business Media LLC

Subject

Condensed Matter Physics,General Chemistry,Food Science

Reference92 articles.

1. Wells, F.V., Billot, M.: Perfumery Technology: Art, Science, Industry. Ellis Horwood Ltd, New York (1981)

2. Zhang, C., Wang, Q.: Perfumery. China Light Industry Press, Beijing (1989). (in Chinese)

3. Yu, G., Wu, G.: Perfumery Technology. China Light Industry Press, Beijing (2006). (in Chinese)

4. Zhou, Y., Xiao, Z.: The Preparation Technology of Flavors. China Textile & Apparel Press, Beijing (2012). (in Chinese)

5. Sun, B., Chen, H.: The Technology of Food Flavoring. Chemical Industry Press, Beijing (2016). (in Chinese)

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