Flavour encapsulation and controlled release - a review
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2005.00980.x/fullpdf
Reference185 articles.
1. The use of spray drying to microencapsulate 2-acetyl-1-pyrroline, a major flavour component of aromatic rice
2. Influence of Physicochemical Interactions between Amylose and Aroma Compounds on the Retention of Aroma in Food-like Matrices
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