Research Progress on Controlled Release of Flavor Compounds Based on Powder Stabilization Technology
Flavor is one of the key characteristics of foods. Most flavor compounds are prone to degradation and volatilization, which limits their applications in the food industry. Powder stabilization technology is an effective method for protecting flavor compounds, enhancing their thermal and oxidative st...
Saved in:
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
China Food Publishing Company
2024-12-01
|
| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-23-032.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|