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Characteristics of double-encapsulated flavor powder prepared by secondary fat coating process
Y. H. Cho,
J. Park
Department of Biotechnology
Division of Life Sciences
Research output
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Contribution to journal
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Article
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peer-review
11
Citations (Scopus)
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Agriculture & Biology
flavor
82%
coatings
81%
powders
77%
lipids
53%
palm kernel oil
20%
flavor compounds
16%
limonene
15%
melting point
15%
encapsulation
14%
particle size
12%
storage time
12%
oxidation
10%
uptake mechanisms
9%
Medicine & Life Sciences
Powders
100%
Fats
74%
palm kernel oil
27%
Limonene
21%
Particle Size
14%
Freezing
14%