Studies on the Physicochemical Properties and Anti-limonene Oxidative Effect of the Chitosan-Glucose Complexes Containing Limonene Beverage Emulsion
碩士 === 輔仁大學 === 食品科學系碩士班 === 102 === Limonene is the main flavor component of lemon oil and is often prepared as an oil-in-water emulsion before being added to beverages. However, limonene-containing oil-in-water emulsions are susceptible to both physical instability and oxidative degradation, leadi...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2013
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| Online Access: | http://ndltd.ncl.edu.tw/handle/19543673596839226266 |