Encapsulation of Flavors using Cyclodextrins: Comparison of Flavor Retention in Alpha-, Beta-, and Gamma- Types.

T A Reineccius, T L Peppard

Research output: Contribution to journalArticlepeer-review

91 Scopus citations
Original languageEnglish
Pages (from-to)3271-3279
JournalJ. Food Science
Volume67
StatePublished - 2002

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