| dc.contributor.author |
Paris M.J., Ramírez-Corona N., Palou E., López-Malo A. |
|
| dc.date.accessioned |
2020-12-11T06:46:59Z |
|
| dc.date.available |
2020-12-11T06:46:59Z |
|
| dc.date.issued |
2020 |
|
| dc.identifier.issn |
2-s2.0-85081686640 |
|
| dc.identifier.uri |
http://repositorio.udlap.mx/xmlui/handle/123456789/13802 |
|
| dc.description.abstract |
https://www.scopus.com/inward/record.uri?eid=2-s2.0-85081686640&doi=10.1016%2fj.jfoodeng.2020.110024&partnerID=40&md5=0181d9e2ede2d3b838b6d85fbfc82804 |
|
| dc.source |
Journal of Food Engineering |
|
| dc.title |
Modelling release mechanisms of cinnamon (Cinnamomum zeylanicum) essential oil encapsulated in alginate beads during vapor-phase application |
|
| dc.type |
Article |
|