Controllable Release Characteristics and Stability of Citron Model Flavor Encapsulated in β-Cyclodextrin

Seo, Hyeonju; Kim, Kong-Hwan

doi:10.13050/foodengprog.2004.8.2.119

Food Eng. Prog. 2004; 8(2):119-129

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2004.8.2.119

Article

β-Cyclodextrin에 캡슐화된 유자 모델 향의 조절 방출 특성 및 안정성

서현주¹, 김공환¹^,^*

Controllable Release Characteristics and Stability of Citron Model Flavor Encapsulated in β-Cyclodextrin

Hyeonju Seo¹, Kong-Hwan Kim¹^,^*

Author Information & Copyright ▼

¹아주대학교 생명·분자 공학부

¹Division of Biotechnology & Nonotechnology, Ajou University

^*Corresponding author: Kong-Hwan Kim, Professor, Division of Biotechnology and Nonotechnology, Ajou University, San 5, Wonchun-dong, Youngtong-gu, Suwon 443-749, Korea. Phone: 82-31-219-2450, Fax: 82-31-219-2394, E-mail: konghkim@ajou.ac.kr

ⓒ Copyright 2004 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, 2004