摘要
本文简要介绍了乳化香精的制备技术,综述了乳化香精的稳定性问题,详细阐述了控制乳化香精稳定性的主要措施。
This paper briefly introduces the preparation of beverage flavor emulsions, summarizes the problems of the stability of beverage flavor emulsions, and particularly expatiates the measures to control the stability of beverage flavor emulsions.
出处
《现代食品科技》
EI
CAS
2006年第4期277-279,283,共4页
Modern Food Science and Technology
关键词
乳化
香精
稳定性
Emulsion
Flavor
Stability
