SCOPUS 정보 검색 플랫폼

Trends in Food Science and Technology

Volumn 6, Issue 12, 1995, Pages 397-406

Fundamental aspects of controlled release in foods

(2) Pothakamury, Usha R a Barbosa Cánovas, Gustavo V a

a WASHINGTON STATE UNIVERSITY (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOXIDANTS; CARBOHYDRATES; ENCAPSULATION; ENZYMES; FOOD ADDITIVES; FOOD PRESERVATIVES; MOISTURE; PH EFFECTS; PRESSURE EFFECTS; PROTEINS; SURFACE ACTIVE AGENTS; THERMAL EFFECTS;

CONTROLLED RELEASE DELIVERY SYSTEM; FOOD INDUSTRY; FOOD INGREDIENTS; MICROCAPSULE; MICROENCAPSULATION;

FOOD PROCESSING;

EID: 0029490825 PISSN: 09242244 EISSN: None Source Type: Journal
DOI: 10.1016/S0924-2244(00)89218-3 Document Type: Review

Times cited : (251)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.