Article ID Journal Published Year Pages File Type
10278082 Journal of Food Engineering 2012 7 Pages PDF
Abstract
► Impact of NaCl on film structure immersed in water. ► Influence of aroma hydrophobicity on the release in NaCl-water media. ► Effect of aroma pre-encapsulation in lipid on the release from carrageenan films.
Keywords
Related Topics
Physical Sciences and Engineering Chemical Engineering Chemical Engineering (General)
Preview
Influence of temperature and NaCl on the release in aqueous liquid media of aroma compounds encapsulated in edible films
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