Encapsulation of Flavors using Cyclodextrins: Comparison of Flavor Retention in Alpha, Beta, and Gamma Types
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2002.tb09577.x/fullpdf
Reference37 articles.
1. Effects of Branched Cyclodextrins on the Solubility and Stability of Terpenes
2. Lemon Oil to β-Cyclodextrin Ratio Effect on the Inclusion Efficiency of β-Cyclodextrin and the Retention of Oil Volatiles in the Complex
3. Encapsulation of Lemon Oil by Paste Method Using β-Cyclodextrin: Encapsulation Efficiency and Profile of Oil Volatiles
4. Structure of Neohesperidin Dihydrochalcone/β-Cyclodextrin Inclusion Complex: NMR, MS, and X-ray Spectroscopic Investigation
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