乳化香精的稳定性及其评价方法Stability of emulsion flavor and its evaluating methods
刘华杰,柳松
摘要(Abstract)：
综述了影响乳化香精稳定性的各种因素,如乳化剂、油水相比、粘度、增重剂、电解质和乳化工艺等。介绍了乳化香精稳定性的评价方法,主要包括离心破乳法、静置高温或冷冻沉降法、电导率法和相对分布法等。
关键词(KeyWords)： 乳化香精;稳定性;评价方法
基金项目(Foundation):
作者(Author): 刘华杰,柳松
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