Wang, Minqi <br/><br/>
Encapsulation and controlled release of hydrophobic flavors using biopolymer-based microgel delivery systems: Sustained release of garlic flavor during simulated cooking.  [electronic resource] 

 -  Food research international (Ottawa, Ont.)  05 2019 
 - 6-14 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, U.S. Gov't, Non-P.H.S. 
<br/><br/><label>ISSN: </label>1873-7145 
<br/><br/><label>Standard No.: </label>10.1016/j.foodres.2019.01.042  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Alginates--chemistry<br/>Biopolymers--chemistry<br/>Cooking<br/>Delayed-Action Preparations--chemistry<br/>Emulsions<br/>Garlic--chemistry<br/>Microgels--chemistry<br/>Molecular Structure<br/>Particle Size<br/>Taste<br/>Volatile Organic Compounds--analysis