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.
Revue:
Journal of Food Science

ISSN: 0022-1147,  1750-3841

Année de publication: 2011

Volumen: 76

Número: 5

Type: Article

DOI: 10.1111/J.1750-3841.2011.02190.X GOOGLE SCHOLAR
La source de données: Scopus