Flavor Release from ι-Carrageenan Matrices: A Kinetic Approach-Reference-Cited by-同舟云学术

Flavor Release from ι-Carrageenan Matrices: A Kinetic Approach

Published:2004-02-19 Issue:6 Volume:52 Page:1621-1629
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Juteau Alexandre¹,Doublier Jean-Louis¹,Guichard Elisabeth¹

Affiliation:

1. Unité Mixte de Recherche sur les Arômes, Institut National de la Recherche Agronomique, 17 Rue Sully, BP 86510, 21065 DIJON Cedex, France, and Laboratoire de PhysicoChimie des Macromolécules, Institut National de la Recherche Agronomique Rue de la Géraudiere, BP 71627, 44 316 Nantes Cedex 03, France

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf034622q

Reference34 articles.

1. Time-intensity Measurement of Flavor Release from a Model Gel System: Effect of Gelling Agent Type and Concentration

2. Interactions between flavor compounds and food ingredients and their influence on flavor perception

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