Impact of structural features of odorant molecules on their retention/release behaviours in dairy and pectin gels

Author:

Ayed Charfedinne,Lubbers Samuel,Andriot Isabelle,Merabtine Yacine,Guichard Elisabeth,Tromelin Anne

Publisher

Elsevier BV

Subject

Food Science

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4. Effects of the food matrix on flavour release and perception;Bakker,1996

5. Determining the setting temperature of high-methoxyl pectin gels;Barfod;Food Technology,1990

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