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3. Influence of Water Activity on Headspace Concentration of Volatiles Over Model and Food Systems;Dalla Rosa;Ital. J. Food Sci.,1994
4. Interactions of Flavor Compounds with Food Components;Solms,1981
5. Effects of Sucrose, Guar Gum, and Carboxymethylcellulose on the Release of Volatile Flavor Compounds Under Dynamic Conditions;Roberts;J. Agric. Food Chem.,1996