Encapsulation of β-Carotene by microfabrillated Cellulose
碩士 === 國立臺灣大學 === 食品科技研究所 === 105 === Encapsulation is an expanding technique used in food industry. By coating sensitive target ingredient with wall material, many benefits will be provided. And one of the most important advantages is to improve the chemical stability. Light, heat and oxygen can be...
| 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/m3fsyk |