Effect of maltodextrins on the stability and release of volatile compounds of oil-in-water emulsions subjected to freeze-thaw treatment

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Cite this

@article{6cbb26542d3d4d1cb4e19870e3ed86af,

title = "Effect of maltodextrins on the stability and release of volatile compounds of oil-in-water emulsions subjected to freeze-thaw treatment",

author = "Yrjo Roos and Miao and Mao",

year = "2015",

language = "English (Ireland)",

journal = "Food Hydrocolloids",

issn = "0268-005X",

publisher = "Elsevier B.V.",

}