Characterization of the Interaction between Two Food Aroma Components, α-Pinene and Ethyl Butyrate, and Ethylene−Vinyl Alcohol Copolymer (EVOH) Packaging Films as a Function of Environmental Humidity-Reference-Cited by-同舟云学术

Characterization of the Interaction between Two Food Aroma Components, α-Pinene and Ethyl Butyrate, and Ethylene−Vinyl Alcohol Copolymer (EVOH) Packaging Films as a Function of Environmental Humidity

Published:2005-08-10 Issue:18 Volume:53 Page:7212-7216
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

López-Carballo Gracia¹,Cava David¹,Lagarón Jose M.¹,Catalá Ramón¹,Gavara Rafael¹

Affiliation:

1. Instituto de Agroquímica y Tecnología de Alimentos, Packaging Lab, CSIC Apartado Correos 73, 46100 Burjassot (Valencia), Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf051041n

Reference10 articles.

1. Sorption depression of flavors into modified EVA film by lowering film-flavor affinity

2. Concentration and Interactive Effects on the Sorption of Aroma Liquids and Vapors into Polypropylene

3. Interaction Between Polyethylene Laminated Cartons and Aseptically Packed Citrus Juices

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