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Properties of oregano (Origanum vulgare L.), citronella (Cymbopogon nardus G.) and marjoram (Majorana hortensis L.) flavors encapsulated into milk protein-based matrices
Renata Baranauskienė, Petras Rimantas Venskutonis, Koen Dewettinck, Roland VerhéVolume:
39
Year:
2006
Language:
english
DOI:
10.1016/j.foodres.2005.09.005
File:
PDF, 600 KB
english, 2006