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pro vyhledávání: '"Škraba, Mirta"'
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Škraba, Mirta
U ovom radu ispitivan je utjecaj dodatka različitih koncentracija hitozana (0,5 %, 1 %, 1,5 % i 2 %) na inkapsuliranje vanilina u inkapsulate alginat. Korištenjem HPLC metode određeni su udjeli vanilina u inkapsulatima. Dobivenim inkapsulatima odr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______4102::6d9f7f48d17dd2dd8da81cb785703360
https://repozitorij.ptfos.hr/islandora/object/ptfos:2404
https://repozitorij.ptfos.hr/islandora/object/ptfos:2404
Vanillin is a natural product occurring in tropical specie Vanilla planifolia. It is used as a flavor enhancer in the food industry, perfumery and pharmaceuticals [1]. It has been previously reported that vanillin is more than a flavoring agent and c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::0ccccfc96a60cb07ae4cf090ef6415ae
https://www.bib.irb.hr/1229093
https://www.bib.irb.hr/1229093