Use of inverse gas chromatography to determine thermodynamic parameters of aroma–starch interactions-Reference-Cited by-同舟云学术

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Use of inverse gas chromatography to determine thermodynamic parameters of aroma–starch interactions

Published:2002-09 Issue:1-2 Volume:969 Page:9-16
ISSN:0021-9673
Container-title:Journal of Chromatography A
language:en
Short-container-title:Journal of Chromatography A

Author:

Boutboul Aurélia,Lenfant Francine,Giampaoli Pierre,Feigenbaum Alexandre,Ducruet Violette

Publisher

Elsevier BV

Subject

Organic Chemistry,General Medicine,Biochemistry,Analytical Chemistry

Reference24 articles.

1. Effect of food composition and microstructure on volatile flavour release

2. A. Voilley, M. Rifai, Sci. Aliments 2, No. hors série II (1982) 53.

3. Interactions between volatile and non-volatile compounds in the presence of water

4. Flavor–Food Interactions, ACS Symposium Series 633;Hau,1996

5. Sorption of Volatile Flavor Compounds by Microcellular Cereal Starch

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