Modelling release mechanisms of cinnamon (Cinnamomum zeylanicum) essential oil encapsulated in alginate beads during vapor-phase application

dc.creatorParis M.J., Ramírez-Corona N., Palou E., López-Malo A.
dc.date2020-12-11T06:46:59Z
dc.date2020-12-11T06:46:59Z
dc.date2020
dc.date.accessioned2023-07-21T20:22:41Z
dc.date.available2023-07-21T20:22:41Z
dc.identifier2-s2.0-85081686640
dc.identifierhttp://repositorio.udlap.mx/xmlui/handle/123456789/13802
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/7745925
dc.descriptionhttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85081686640&doi=10.1016%2fj.jfoodeng.2020.110024&partnerID=40&md5=0181d9e2ede2d3b838b6d85fbfc82804
dc.sourceJournal of Food Engineering
dc.titleModelling release mechanisms of cinnamon (Cinnamomum zeylanicum) essential oil encapsulated in alginate beads during vapor-phase application
dc.typeArticle


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