Microencapsulation of Anchovy Oil using Chitosan

Lim, Sangbin; Jwa, Mi-Kyung

doi:10.13050/foodengprog.1999.3.2.69

Food Eng. Prog. 1999; 3(2):69-73

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.1999.3.2.69

Article

키토산을 이용한 멸치어유의 미세캡슬화

임상빈¹^,^*, 좌미경¹

Microencapsulation of Anchovy Oil using Chitosan

Sangbin Lim¹^,^*, Mi-Kyung Jwa¹

Author Information & Copyright ▼

¹제주대학교 식품공학과

¹Department of Food Science and Engineering, Cheju National University

^*Corresponding author:Sangbin Lim, Department of Food Science and Engineering, Cheju National University, #1 Aradong, Cheju, Cheju-do 690-756, Korea

ⓒ Copyright 1999 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Published Online: May 31, 1999