Encapsulation of cinnamon and thyme essential oils components (cinnamaldehyde and thymol) in β-cyclodextrin: Effect of interactions with water on complex stability

标题
Encapsulation of cinnamon and thyme essential oils components (cinnamaldehyde and thymol) in β-cyclodextrin: Effect of interactions with water on complex stability
作者
关键词
-
出版物
JOURNAL OF FOOD ENGINEERING
Volume 99, Issue 1, Pages 70-75
出版商
Elsevier BV
发表日期
2010-02-05
DOI
10.1016/j.jfoodeng.2010.01.039

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