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Flavor encapsulation was investigated by spray drying with dried Saccharomyces cerevisiae cells. The yeast cells, Saccharomyces cerevisiae, which were by-products in the production of β-glucan, were used in the encapsulation of d-limonene and ethyl hexanoate. Effects of incubation time, temperature, and spray drying conditions on the encapsulated flavor content after spray drying were investigated...
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