Interface and aroma barrier properties of iota-carrageenan emulsion–based films used for encapsulation of active food compounds

Published 2009 View Full Article

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Title
Interface and aroma barrier properties of iota-carrageenan emulsion–based films used for encapsulation of active food compounds
Authors
Keywords
-
Journal
JOURNAL OF FOOD ENGINEERING
Volume 93, Issue 1, Pages 80-88
Publisher
Elsevier BV
Online
2009-01-22
DOI
10.1016/j.jfoodeng.2009.01.001

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