Influence of ionic strength on the thermostability and flavor (allyl methyl disulfide) release profiles of calcium alginate microgels

出版年份 2019 全文链接

标题

作者

关键词

Microgels, Encapsulation, Flavor retention, Alginate, Electrostatic interaction, Sodium chloride

出版物

Volume 93, Issue -, Pages 24-33

出版商

Elsevier BV

发表日期

2019-02-10

DOI

10.1016/j.foodhyd.2019.02.013

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