CyTA - Journal of Food
Volume 21, 2023 - Issue 1
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Research Article
Influence of essential oil: cyclodextrin ratio and stirring rate on physicochemical characteristics of orange essential oil: β-cyclodextrin microparticles
Diana Nolazco–Camaa Departamentos de Tecnología e Ingeniería de los Alimentos, Universidad Nacional Agraria La Molina, Lima, PerúCorrespondence[email protected]
https://orcid.org/0000-0002-8192-7611
Angeles Sánchez-Contrerasb Subsede Sureste Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco Parque Científico y Tecnológico de Yucatán, Yucatán, México
https://orcid.org/0000-0002-6538-4901
Lena Tellez-Monzóna Departamentos de Tecnología e Ingeniería de los Alimentos, Universidad Nacional Agraria La Molina, Lima, Perú
https://orcid.org/0000-0001-9282-8638
Luis Vargas-Delgadoa Departamentos de Tecnología e Ingeniería de los Alimentos, Universidad Nacional Agraria La Molina, Lima, Perú
https://orcid.org/0000-0002-3312-0338
Luis Condezo-Hoyosa Departamentos de Tecnología e Ingeniería de los Alimentos, Universidad Nacional Agraria La Molina, Lima, Perú
https://orcid.org/0000-0001-8470-0976
Pages 366-373
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Received 26 Jan 2023, Accepted 18 Apr 2023, Published online: 08 May 2023
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