Flavor Release from Salad Dressings: Sensory and Physicochemical Approaches in Relation with the Structure-Reference-Cited by-同舟云学术

Flavor Release from Salad Dressings: Sensory and Physicochemical Approaches in Relation with the Structure

Published:2000-04-14 Issue:5 Volume:48 Page:1810-1816
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Charles Marielle¹,Rosselin Valerie¹,Beck Laurence¹,Sauvageot François¹,Guichard Elisabeth¹

Affiliation:

1. Laboratoire de Recherches sur les Arômes, Institut National de la Recherche Agronomique, 17 rue Sully, 21034 Dijon Cedex, France; Laboratoire de Biochimie, Physico-chimie et Propriétés Sensorielles des Aliments, ENSBANA, 1 Esplanade Erasme, 21000 Dijon, France; and Amora-Maille, 48 quai Nicolas Rollin, 21000 Dijon, France

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf9906533

Reference26 articles.

1. Adsorption of protein and the stability of emulsions

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