Optimization of coffee oil flavor encapsulation using response surface methodology

Published 2016 View Full Article

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Title
Optimization of coffee oil flavor encapsulation using response surface methodology
Authors
Keywords
Coffee oil, Encapsulation efficiency, Flavors, Optimization, PGSS
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 70, Issue -, Pages 126-134
Publisher
Elsevier BV
Online
2016-02-13
DOI
10.1016/j.lwt.2016.02.025

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