☆ 4.6 Article

Comparative evaluation of encapsulation using β-cyclodextrin versus freeze-drying for better retention and stabilizing of black Perigord truffle (Tuber melanosporum) aroma

JOURNAL OF FOOD SCIENCE (2022)

Rate this paper

The primary rating indicates the level of overall quality for the paper. Secondary ratings independently reflect strengths or weaknesses of the paper.

Find the ideal target journal for your manuscript

Explore over 38,000 international journals covering a vast array of academic fields.

Ask a Question. Answer a Question.

Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.

Get Started

Comparative evaluation of encapsulation using β-cyclodextrin versus freeze-drying for better retention and stabilizing of black Perigord truffle (Tuber melanosporum) aroma

Rate this paper

Find the ideal target journal for your manuscript

Ask a Question. Answer a Question.

Export Citation

Share Paper