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

出版年份 2009 全文链接

标题

作者

关键词

出版物

Volume 93, Issue 1, Pages 80-88

出版商

Elsevier BV

发表日期

2009-01-22

DOI

10.1016/j.jfoodeng.2009.01.001

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