Microencapsulation of essential oils using β-cyclodextrin: Applications in gastronomy

Article

Abstract: The formation of microcapsules with β-cyclodextrin (β-CD) can protect some lipophilic food component

Palabras claves:

essential oils, Gastronomy applications, Microencapsulation, ß-cyclodextrin

Autores:

Barreto-Palacios V., Bretón J., Martínez‐monzó J., P. García-Segovia

Fuentes:

scopus