Encapsulation and controlled release of hydrophobic flavors using biopolymer-based microgel delivery systems: Sustained release of garlic flavor during simulated cooking-Reference-Cited by-同舟云学术

Encapsulation and controlled release of hydrophobic flavors using biopolymer-based microgel delivery systems: Sustained release of garlic flavor during simulated cooking

Published:2019-05 Issue: Volume:119 Page:6-14
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Wang Minqi^ORCID,Doi Takahiko,McClements David Julian^ORCID

Funder

National Institute of Food and Agriculture

Publisher

Elsevier BV

Subject

Food Science

Reference38 articles.

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