Factors affecting flavour release and uptake in O/W emulsions:I. Release and uptake models
- 1 September 1973
- journal article
- Published by Wiley in International Journal of Food Science & Technology
- Vol. 8 (3), 309-318
- https://doi.org/10.1111/j.1365-2621.1973.tb01719.x
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- Some Sensory Effects of Hydrocolloid Sols on SweetnessJournal of Food Science, 1969
- Food Volatiles: Gas Chromatographic Determination of Partition Coefficients in Water‐Lipid SystemsJournal of Food Science, 1968