000 | 01346 a2200349 4500 | ||
---|---|---|---|
005 | 20250518030813.0 | ||
264 | 0 | _c20200713 | |
008 | 202007s 0 0 eng d | ||
022 | _a1873-7145 | ||
024 | 7 |
_a10.1016/j.foodres.2019.01.042 _2doi |
|
040 |
_aNLM _beng _cNLM |
||
100 | 1 | _aWang, Minqi | |
245 | 0 | 0 |
_aEncapsulation and controlled release of hydrophobic flavors using biopolymer-based microgel delivery systems: Sustained release of garlic flavor during simulated cooking. _h[electronic resource] |
260 |
_bFood research international (Ottawa, Ont.) _c05 2019 |
||
300 |
_a6-14 p. _bdigital |
||
500 | _aPublication Type: Journal Article; Research Support, U.S. Gov't, Non-P.H.S. | ||
650 | 0 | 4 |
_aAlginates _xchemistry |
650 | 0 | 4 |
_aBiopolymers _xchemistry |
650 | 0 | 4 | _aCooking |
650 | 0 | 4 |
_aDelayed-Action Preparations _xchemistry |
650 | 0 | 4 | _aEmulsions |
650 | 0 | 4 |
_aGarlic _xchemistry |
650 | 0 | 4 |
_aMicrogels _xchemistry |
650 | 0 | 4 | _aMolecular Structure |
650 | 0 | 4 | _aParticle Size |
650 | 0 | 4 | _aTaste |
650 | 0 | 4 |
_aVolatile Organic Compounds _xanalysis |
700 | 1 | _aDoi, Takahiko | |
700 | 1 | _aMcClements, David Julian | |
773 | 0 |
_tFood research international (Ottawa, Ont.) _gvol. 119 _gp. 6-14 |
|
856 | 4 | 0 |
_uhttps://doi.org/10.1016/j.foodres.2019.01.042 _zAvailable from publisher's website |
999 |
_c29490453 _d29490453 |