![](/img/cover-not-exists.png)
Encapsulation and controlled release of hydrophobic flavors using biopolymer-based microgel delivery systems: Sustained release of garlic flavor during simulated cooking
Wang, Minqi, Doi, Takahiko, McClements, David JulianVolume:
119
Journal:
Food Research International
DOI:
10.1016/j.foodres.2019.01.042
Date:
May, 2019
File:
PDF, 1.81 MB
2019