Gelatin and high methyl pectin coacervates crosslinked with tannic acid: The characterization, rheological properties, and application for peppermint oil microencapsulation

标题
Gelatin and high methyl pectin coacervates crosslinked with tannic acid: The characterization, rheological properties, and application for peppermint oil microencapsulation
作者
关键词
-
出版物
FOOD HYDROCOLLOIDS
Volume 97, Issue -, Pages 105174
出版商
Elsevier BV
发表日期
2019-06-19
DOI
10.1016/j.foodhyd.2019.105174

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