Wet-Heating-Induced Maillard Conjugation Combined With Rosemary Extract Co-Encapsulation Improves the Stability of Complex-Coacervated Citronella Oil Microcapsules.
- DOI
- 10.1111/1750-3841.71426
- Published
- 2026 Sep
- Container
- Journal of food science
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.1111/1750-3841.71426,
title = {Wet-Heating-Induced Maillard Conjugation Combined With Rosemary Extract Co-Encapsulation Improves the Stability of Complex-Coacervated Citronella Oil Microcapsules.},
author = {Qiu L and Mao H and Wang C and Cao H and Adhikari B and Fu L and Chen J},
year = {2026},
journal = {Journal of food science},
doi = {10.1111/1750-3841.71426},
url = {https://doi.org/10.1111/1750-3841.71426}
}RIS
TY - JOUR TI - Wet-Heating-Induced Maillard Conjugation Combined With Rosemary Extract Co-Encapsulation Improves the Stability of Complex-Coacervated Citronella Oil Microcapsules. AU - Qiu L AU - Mao H AU - Wang C AU - Cao H AU - Adhikari B AU - Fu L AU - Chen J PY - 2026 JO - Journal of food science DO - 10.1111/1750-3841.71426 UR - https://doi.org/10.1111/1750-3841.71426 ER -
APA
L, Q., H, M., C, W., H, C., B, A., L, F., & J, C. (2026). Wet-Heating-Induced Maillard Conjugation Combined With Rosemary Extract Co-Encapsulation Improves the Stability of Complex-Coacervated Citronella Oil Microcapsules.. Journal of food science. https://doi.org/10.1111/1750-3841.71426
Source records
- pubmed · retrieved 2026-09-25T20:18:18.683Z