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Publikováno v:
Food & Function. 12:7964-7974
Ginger oleoresin was emulsified with gum acacia and encapsulated in a sucrose matrix by co-crystallization. The increased void space and surface area of sucrose provided a porous base for the incorporation of oleoresin. This co-crystallization led to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9075bb97bbeb5bda7b1c296a9a19f347
https://doi.org/10.1039/d1fo00565k
https://doi.org/10.1039/d1fo00565k
