Comparative Effect of the Addition of α-, β-, or γ-Cyclodextrin on Main Sensory and Physico-Chemical Parameters

  1. Andreu-Sevilla, A.J.
  2. López-Nicolás, J.M.
  3. Carbonell-Barrachina, Á.A.
  4. García-Carmona, F.
Aldizkaria:
Journal of Food Science

ISSN: 0022-1147,  1750-3841

Argitalpen urtea: 2011

Alea: 76

Zenbakia: 5

Mota: Artikulua

DOI: 10.1111/J.1750-3841.2011.02190.X GOOGLE SCHOLAR
Datuen iturria: Scopus