Chemical and Physical Stability of Citral and Limonene in Sodium Dodecyl Sulfate−Chitosan and Gum Arabic-Stabilized Oil-in-Water Emulsions
Author:
Affiliation:
1. Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, and Dipartimento di Scienze degli Alimenti, Università di Bologna, Viale G. Fanin, 40, I-40127 Bologna, Italy
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf063472r
Reference36 articles.
1. The acid catalyzed cyclization of citral
2. Identification of potent flavor compounds formed in an aqueous lemon oil/citric acid emulsion
3. Formation Mechanism of p-Methylacetophenone from Citral via a tert-Alkoxy Radical Intermediate
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