A study on the release kinetics and mechanisms of vanillin incorporated in almond gum/polyvinyl alcohol composite nanofibers in different aqueous food simulants and simulated saliva.
| Autor: | Rezaei, A.1 atefe.rezaei@ag.iut.ac.ir, Nasirpour, A.1, Tavanai, H.2,3, Fathi, M.1 |
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| Zdroj: | Flavour & Fragrance Journal. Nov2016, Vol. 31 Issue 6, p442-447. 6p. |
| Databáze: | Academic Search Ultimate |
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