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

标题
Physical characteristics of fish oil encapsulated by β-cyclodextrin using an aggregation method or polycaprolactone using an emulsion–diffusion method
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 119, Issue 4, Pages 1694-1703
出版商
Elsevier BV
发表日期
2009-09-19
DOI
10.1016/j.foodchem.2009.09.052

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