Factors affecting flavour release and uptake in O/W emulsions:I. Release and uptake models-Reference-Cited by-同舟云学术

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Factors affecting flavour release and uptake in O/W emulsions:I. Release and uptake models

Published:2007-06-28 Issue:3 Volume:8 Page:309-318
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

McNULTY P. B.,KAREL M.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1973.tb01719.x/fullpdf

Reference7 articles.

1. Lea , C.H. Swoboda , P.A.T. 1958 Chemy Ind 1289

2. McNulty , P.B. 1972 Factors affecting flavour release and uptake in O/W emulsions Ph.D. Thesis Massachusetts Institute of Technology

3. Food Volatiles: Gas Chromatographic Determination of Partition Coefficients in Water-Lipid Systems

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3. Food emulsions as delivery systems for flavor compounds: A review;Critical Reviews in Food Science and Nutrition;2017-05-23

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