The influence of β‐cyclodextrin on goaty flavour ‐ Characterization of synthetic inclusion complexes with capric acid and caprylicacid-Reference-Cited by-同舟云学术

The influence of β‐cyclodextrin on goaty flavour ‐ Characterization of synthetic inclusion complexes with capric acid and caprylicacid

Published:2001-05 Issue:4 Volume:103 Page:281-290
ISSN:0007-070X
Container-title:British Food Journal
language:en
Short-container-title:British Food Journal

Author:

Meier Marcia M.,Drunkler Deisy A.,Bordignon Luiz Marilde T.,Fett Roseane,Szpoganicz Bruno

Publisher

Emerald

Subject

Food Science,Business, Management and Accounting (miscellaneous)

Reference19 articles.

1. The fatty acid composition of Iraqi ewe's, goat's and cow's milk fat

2. The reproductive and developmental toxicity profile of beta-cyclodextrin in rodents

3. Bonassi, I.A., Martins, D. and Roça, R.O. (1997), “Composição química e propriedades físico‐químicas do leite de cabra”, Ciência e Tecnologia de Alimentos, Vol. 17 No. 1, pp. 57‐63.

4. Interaction of ?-cyclodextrin with Enantiomers of Limonene and Carvone

5. Nuclear magnetic resonance studies of cyclodextrin complexes of linoleic acid and arachidonic acid

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