Monitoring Chemical and Physical Changes during Thermal Flavor Generation
Author:
Affiliation:
1. Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, U.K.
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf0203803
Reference16 articles.
1. Characterization of food polymers using state diagrams
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