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Journal of Carbohydrate Chemistry Volume 36, 2017 - Issue 1
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Carrageenan for encapsulation and immobilization of flavor, fragrance, probiotics, and enzymes: A review

Soma ChakrabortyDepartment of Chemistry, Ateneo de Manila University, Loyola Heights, Quezon City, Manila, PhilippinesCorrespondence[email protected] [email protected]
Pages 1-19 | Received 08 Mar 2017, Accepted 23 Jun 2017, Published online: 13 Sep 2017

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