Effect of maltodextrins on the stability and release of volatile compounds of oil-in-water emulsions subjected to freeze–thaw treatment
Authors:
- Like MaoLMLike Mao
- Yrjö H. RoosYRYrjö H. Roos
- Song MiaoSMSong Miao
- 1 August 2015
- journal article
- Published by Elsevier in Food Hydrocolloids
- Vol. 50, 219-227
Abstract
No abstract availableKeywords
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