Encapsulation of flavors using cyclodextrins: Comparison of flavor retention in alpha, beta, and gamma types

Journal of Food Science

Volumn 67, Issue 9, 2002, Pages 3271-3279

  Reineccius, T A ^a   Reineccius, G A ^a   Peppard, T L ^b  

^a UNIVERSITY OF MINNESOTA   (United States)

^b Robertet Flavors Inc   (United States)

Author keywords

Cyclodextrin; Encapsulation; Flavor; Matrix entrapment; Molecular inclusion

Indexed keywords

EID: 0036866336     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2002.tb09577.x     Document Type: Article

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