Thermodynamic and Structure−Property Study of Liquid−Vapor Equilibrium for Aroma Compounds
Author:
Affiliation:
1. Centre des Sciences du Goût et de lʼAlimentation, UMR1324 INRA, UMR6265 CNRS Université de Bourgogne, Agrosup Dijon, F-21000 Dijon
2. Faculty of Food Technology, F. Kuhaca 18, HR-31000 Osijek, Croatia
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf904146c
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4. Flavor compounds. Volatilities in vegetable oil and oil-water mixtures. Estimation of odor thresholds
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