Comparative study on the effect of two drying methods on the guest encapsulation behavior of osmanthus flavor‐2‐hydroxypropyl‐β‐cyclodextrin inclusion complex

Subjects

Subjects :

Osmanthus
2 hydroxypropyl β cyclodextrin
biology
Chemistry
Organic chemistry
General Chemistry
biology.organism_classification
Flavor
Food Science
Encapsulation (networking)

Details

ISSN :

10991026 and 08825734

Volume :

36

Database :

OpenAIRE

Journal :

Flavour and Fragrance Journal

Accession number :

edsair.doi...........77d3181077d62b394d6ef6d36b2fb3ef