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Sciences des Aliments

Volumn 22, Issue 3, 2002, Pages 235-248

Flavour release from pectin gels: Effects of texture, molecular interactions and aroma compounds diffusion

(3) Rega, Barbara a Guichard, Elisabeth a Voilley, Andrée a

a CEMAGREF (France)

Author keywords

Diffusion; Flavour release; Flavour retention; Pectin; Rheology

Indexed keywords

EID: 0036354484 PISSN: 02408813 EISSN: None Source Type: Journal
DOI: 10.3166/sda.22.235-248 Document Type: Article

Times cited : (48)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.