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Italian Journal of Food Science

Volumn 14, Issue 2, 2002, Pages 145-158

Release of volatile compounds from emulsions: Influence of β-lactoglobulin and pH

(4) Van Ruth, S M a King, C a Delarue, M a Giannouli, P a

a UNIVERSITY COLLEGE CORK (Ireland)

Author keywords

Aroma; Emulsion; Flavor; Model mouth; lactoglobulin

Indexed keywords

EID: 0036350893 PISSN: 11201770 EISSN: None Source Type: Journal
DOI: None Document Type: Article

Times cited : (7)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.