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Drying Technology, ISSN 0737-3937, 07/2001, Volume 19, Issue 7, pp. 1385 - 1395
The flavor inclusion powder was prepared by spray drying, using the combined encapsulation method of inclusion by β-cyclodextrin (β-CD) and emulsified by gum... 
β-Cyclodextrin | Ethyl n-hexanoate | d-Limonene | Retention | Release | d-Limo-nene | ENGINEERING, CHEMICAL | d-limonene | release | beta-cyclodextrin | MICROENCAPSULATION | ethyl n-hexanoate | retention | ENGINEERING, MECHANICAL
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