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Flavor Encapsulation Technologies: An Overview Including Recent Developments

Jens Uhlemann, Birgit Schleifenbaum and Heinz-Jürgen Bertram

Most reviews in the past, with a few notable exceptions, either dealt with encapsulation technologies for the entire food field, or had a strong focus on spray drying.

This is only an excerpt of the full article that appeared in P&F Magazine. The full content is not currently available online.

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