Release and Perception of Isoamyl Acetate from a Starch-Based Food Matrix-Reference-Cited by-同舟云学术

Release and Perception of Isoamyl Acetate from a Starch-Based Food Matrix

Published:1998-07-30 Issue:8 Volume:46 Page:3201-3206
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Cayot N.¹,Taisant C.¹,Voilley A.¹

Affiliation:

1. Laboratoire de Biochimie Alimentaire, Etablissement National d'Enseignement Supérieur Agronomique de Dijon, 21 Boulevard Olivier de Serres, 21800 Quetigny, France, and Laboratoire de Génie de Procédés Agro-alimentaires et Biotechnologiques, Ecole Nationale Supérieure de Biologie Appliquée à la Nutrition et à l'Alimentation, 1 Esplanade Erasme, 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/jf9800108

Reference27 articles.

1. Gelation of low concentration starch systems induced by starch emulsifier complexation

2. Physical properties of amylose-monoglyceride complexes

3. The Use of Ranks to Avoid the Assumption of Normality Implicit in the Analysis of Variance

4. Crystallization of amylose—fatty acid complexes prepared with different amylose chain lengths

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