Retention of aroma compounds: an interlaboratory study on the effect of the composition of food matrices on thermodynamic parameters in comparison with water-Reference-Cited by-同舟云学术

Retention of aroma compounds: an interlaboratory study on the effect of the composition of food matrices on thermodynamic parameters in comparison with water

Published:2010-03-18 Issue:8 Volume:90 Page:1285-1292
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Kopjar Mirela,Andriot Isabelle,Saint-Eve Anne,Souchon Isabelle,Guichard Elisabeth

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.3929/fullpdf

Reference65 articles.

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5. Modeling bovine serum albumin binding of flavor compounds (alcohols, aldehydes, esters, and ketones) as a function of molecular properties;Tan;J Food Sci,2008

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