Wine and Food Combination

Author:

Jackson Ronald S.

Publisher

Elsevier

Reference168 articles.

1. Flavor network and the principles of food pairing;Ahn;Sci. Reports,2011

2. Peppers;Andrews,1985

3. The history of wine: sulfurous acid—used in wineries for 500 years;Anonymous;German Wine Rev.,1986

4. Flavor release and sensory characteristics of o/w emulsions. Influence of composition, microstructure and rheological behavior;Arancibia;Food Res. Int.,2011

5. Retention of aroma compounds in starch matrices: competitions between aroma compounds toward amylose and amylopectin;Arvisenet;J. Agric. Food Chem.,2002

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