Influence of spray-dryer air temperatures on encapsulated mandarin oil

Article

Abstract: The influence of inlet and exit air temperatures (160-200 and 80-100°C, respectively) on the spray d

Palabras claves:

Drying air temperatures, Encapsulation, Flavor retention, Mandarin oil, spray drying

Autores:

Bringas-Lantigua M., Expósito-Molina I., Orestes Darío López-Hernández, Pino J.A., Reineccius G.A.

Fuentes:

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