Molecular Encapsulation of Natural and Synthetic Coffee Flavor with ?-Cyclodextrin-Reference-Cited by-同舟云学术

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Molecular Encapsulation of Natural and Synthetic Coffee Flavor with ?-Cyclodextrin

Published:1986-07 Issue:4 Volume:51 Page:1024-1027
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

SZENTE L.,SZEJTLI J.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1986.tb11224.x/fullpdf

Reference18 articles.

1. Constituents of the aroma complex of coffee

2. R.M. Hamilton, P. Grange, and R.E. Heady, 1970 . Elimination of undesirable taste from coffee and tea extracts and products. US Patent 3,528,819.

3. Application of the “TAS” Procedure to the Testing of Volatile Oil-Cyclodextrin Complexes

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4. Testing tools and physical, chemical, and microbiological characterization of microencapsulated systems;Microencapsulation in the Food Industry;2023

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