Improving the Stability and Flavour Intensity of Emulsion Flavor by Collision-High Pressure Homogenizer
碩士 === 大葉大學 === 藥用植物與保健學系 === 105 === Stability, dispersibility, and flavour intensity of fragrances are key evaluation criteria that determine the applications of perfume products. To enhance the stability and flavour intensity of an emulsion flavor, this study is subdivided into two major parts. T...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2017
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| Online Access: | http://ndltd.ncl.edu.tw/handle/f87m4g |