Carrageenan for encapsulation and immobilization of flavor, fragrance, probiotics, and enzymes: A review

Soma Chakraborty

    Research output: Contribution to journalArticlepeer-review

    Original languageAmerican English
    JournalChemistry Faculty Publications
    StatePublished - Jan 1 2017

    Keywords

    • Carrageenan
    • encapsulation
    • enzyme
    • flavor
    • fragrance
    • probiotic

    Disciplines

    • Chemistry

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