Carbohydrate-based co-encapsulation of spice oleoresin blends: Impact on flavor release profiles, storage stability, and sensory acceptance.
- DOI
- 10.1016/j.foodchem.2025.142767
- Published
- 2025 Apr 15
- Container
- Food chemistry
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2025.142767,
title = {Carbohydrate-based co-encapsulation of spice oleoresin blends: Impact on flavor release profiles, storage stability, and sensory acceptance.},
author = {Madhusankha GDMP and Siow LF and Dos Santos Silva Amaral M and Lee SY and Marriott PJ and Thoo YY},
year = {2025},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2025.142767},
url = {https://doi.org/10.1016/j.foodchem.2025.142767}
}RIS
TY - JOUR TI - Carbohydrate-based co-encapsulation of spice oleoresin blends: Impact on flavor release profiles, storage stability, and sensory acceptance. AU - Madhusankha GDMP AU - Siow LF AU - Dos Santos Silva Amaral M AU - Lee SY AU - Marriott PJ AU - Thoo YY PY - 2025 JO - Food chemistry DO - 10.1016/j.foodchem.2025.142767 UR - https://doi.org/10.1016/j.foodchem.2025.142767 ER -
APA
GDMP, M., LF, S., M, D. S. S. A., SY, L., PJ, M., & YY, T. (2025). Carbohydrate-based co-encapsulation of spice oleoresin blends: Impact on flavor release profiles, storage stability, and sensory acceptance.. Food chemistry. https://doi.org/10.1016/j.foodchem.2025.142767
Source records
- pubmed · retrieved 2026-09-27T00:23:24.956Z