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Microencapsulation of Vanilla Oleoresin (V. planifolia Andrews) by Complex Coacervation and Spray Drying: Physicochemical and Microstructural Characterization
Vanilla is one of the most popular species in the world. Its main compound, vanillin, is responsible for its characteristic aroma and flavor and its antioxidant and biological properties. Vanillin is very unstable in the presence of oxygen, light, and humidity, which complicates its use and preserva...
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| Publicado no: | Foods |
|---|---|
| Main Authors: | , , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7599886/ https://ncbi.nlm.nih.gov/pubmed/32992589 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9101375 |
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