학술논문
Comparative evaluation of encapsulation using β-cyclodextrin versus freeze-drying for better retention and stabilizing of black Périgord truffle (Tuber melanosporum) aroma
Document Type
Article
Source
In: Journal of Food Science . (Journal of Food Science, August 2022, 87(8):3482-3495)
Subject
Language
English
ISSN
17503841
00221147
00221147