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Cyclodextrins as food ingredients
Trends in Food Science & Technology · 2004 · Vol. 15(3-4) · pp. 137–142
Lajos Szente✉(CycloLab (Hungary))József Szejtli(CycloLab (Hungary))
Food Industry and Aquatic BiologyFreezing and Crystallization ProcessesCyclodextrinFood industryShelf lifeFood scienceFood additiveChemistryFood technologyFood preservationFood productsIngredient
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