Interactions between aroma compounds and food matrix
Author:
Affiliation:
1. Center for Taste and Feeding Behaviour, CNRS, INRA; University of Bourgogne Franche-Comté; Dijon France
2. Department of Food Science and Nutrition; University of Minnesota; Saint Paul Minnesota United States
Publisher
John Wiley & Sons, Ltd
Reference139 articles.
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4. Effect of Polyphenol compounds on the headspace volatility of flavors;Aronson;American Journal of Enology and Viticulture,2004
5. Retention of aroma compounds in starch matrices: Competitions between aroma compounds toward amylose and amylopectin;Arvisenet;Journal of Agricultural and Food Chemistry,2002
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