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피인용 문헌
- Exploring versatile applications of cyclodextrins: an overview 2016, https://doi.org/10.3109/10717544.2014.938839
- Comparative study of flavor, texture, and sensory in cream cheese and cholesterol-removed cream cheese vol.21, pp.1, 2012, https://doi.org/10.1007/s10068-012-0020-6
- A review on the use of cyclodextrins in foods vol.23, pp.7, 2009, https://doi.org/10.1016/j.foodhyd.2009.01.001
- Trends in Encapsulation Technologies for Delivery of Food Bioactive Compounds vol.7, pp.4, 2015, https://doi.org/10.1007/s12393-014-9106-7
- Qualitative and Quantitative Analyses of Volatile Compounds in Cream Cheese and Cholesterol-removed Cream Cheese Made from Whole Milk Powder vol.31, pp.6, 2011, https://doi.org/10.5851/kosfa.2011.31.6.879
- Butter cholesterol removal using different complexation methods with beta-cyclodextrin, and the contribution of photoacoustic spectroscopy to the evaluation of the complex vol.43, pp.4, 2010, https://doi.org/10.1016/j.foodres.2010.02.002