Effect of food composition and microstructure on volatile flavour release-Reference-Cited by-同舟云学术

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Effect of food composition and microstructure on volatile flavour release

Published:1997-11 Issue:11 Volume:8 Page:364-368
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Druaux C.,Voilley A.

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference48 articles.

1. Interactions of Non-volatile and Volatile Substances in Foods;Solms,1986

2. Flavor Perception and Binding;Kinsella;Int. News Fat Oils Relat. Matter,1990

3. Flavor Interactions with the Food Matrix and Their Effects on Perception;Bakker,1995

4. Flavour Release in the Mouth;Taylor;Trends Food Sci. Technol.,1996

5. Physical Chemistry in Flavor Products Preparation. An Overview;Tan,1995

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