Physical characteristics of fish oil encapsulated by β-cyclodextrin using an aggregation method or polycaprolactone using an emulsion–diffusion method

Published 2009 View Full Article

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Title
Physical characteristics of fish oil encapsulated by β-cyclodextrin using an aggregation method or polycaprolactone using an emulsion–diffusion method
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 119, Issue 4, Pages 1694-1703
Publisher
Elsevier BV
Online
2009-09-19
DOI
10.1016/j.foodchem.2009.09.052

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