Study of the Influence of Solute (n-Alcohols and n-Alkanes) Chain Length on Their Retention by Purified Olive Oil-Reference-Cited by-同舟云学术

Study of the Influence of Solute (n-Alcohols and n-Alkanes) Chain Length on Their Retention by Purified Olive Oil

Published:1984-09 Issue:5 Volume:49 Page:1301-1304
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

LEBERT A.,RICHON D.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1984.tb14974.x/fullpdf

Reference13 articles.

1. Statistical thermodynamics of liquid mixtures: A new expression for the excess Gibbs energy of partly or completely miscible systems

2. B. Allaneau, 1979 . Influence des lipides sur la retention des constituants volatiles: aspects thermodynamiques . Thesis Dissertation ENSIA - Massy.

3. Volatilities of organic flavor compounds in foods

4. Extension of the dilutor method to measurement of high activity coefficients at infinite dilution

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