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About this Agricultural and Biological Sciences article
Encapsulation and controlled release of hydrophobic flavors using biopolymer-based microgel delivery systems: Sustained release of garlic flavor during simulated cooking by Wang, Minqi; Doi, Takahiko; McClements, David Julian is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Wang, Minqi; Doi, Takahiko; McClements, David Julian
- Publisher
- Elsevier Science; Elsevier ; Elsevier BV (ISSN 0963-9969)
- Published
- 2019
- Field
- Agricultural and Biological Sciences (Life Sciences)
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