Interactions between flavor compounds and food ingredients and their influence on flavor perception

Food Reviews International

Volumn 18, Issue 1, 2002, Pages 49-70

  Guichard, E ^a  

^a CEMAGREF   (France)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD INGREDIENTS;

AROMATIC COMPOUNDS; CARBOHYDRATES; EMULSIFICATION; EMULSIONS; HYDROPHOBICITY; INTERFACES (MATERIALS); OILS AND FATS; PROTEINS; VOLATILE ORGANIC COMPOUNDS;

FLAVORS;

EID: 0036014309     PISSN: 87559129     EISSN: None     Source Type: Journal    
DOI: 10.1081/FRI-120003417     Document Type: Article

References (135)

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