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Encapsulation of Fruit Flavor Compounds through Interaction with Polysaccharides
Production and storage, the influence of packaging materials and the presence of other ingredients in fruit products can cause changes in flavor compounds or even their loss. Due to these issues, there is a need to encapsulate flavor compounds, and polysaccharides are often used as efficient carrier...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2021
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8304777/ https://www.ncbi.nlm.nih.gov/pubmed/34299482 http://dx.doi.org/10.3390/molecules26144207 |