Physical chemistry of flavour
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1046/j.1365-2621.1998.00157.x/fullpdf
Reference35 articles.
1. Bakker, J., Brown, W., Hills, B.P., Boudaud, N., Wilson, C. & Harrison, M. (1996). Effect of the food matrix on flavour release and perception. In: Flavour Science: Recent Developments (edited by A. J. Taylor & D. S. Mottram). Pp. 369-374. Cambridge: Royal Society of Chemistry.
2. Some considerations of the volatilities of organic flavor compounds in foods;Buttery;Journal of Agricultural and Food Chemistry,1971
3. Determination of partition coefficients and quantitation of headspace volatile compounds;Chaintreau;Analytical Chemistry,1995
4. Interactions of carbonyls with soy protein: Thermodynamic effects;Damadoran;Journal of Agricultural and Food Chemistry,1981
5. De Roos, K.B. & Sarelse, J.A. (1996). Volatile acids and nitrogen compounds in prawn powder. In: Flavour Science: Recent Developments (edited by A. J. Taylor & D. S. Mottram). Pp. 13-18. Cambridge: Royal Society of Chemistry.
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