Influence of formulation and structure of an oil-in-water emulsion on flavor release

ACS Symposium Series

Volumn 763, Issue , 2000, Pages 342-354

  Charles, Marielle ^a   Lambert, Sandrine ^a   Brondeur, Philippe ^a   Courthaudon, Jean Luc ^b   Guichard, Elisabeth ^a  

^a CEMAGREF   (France)

^b UNIVERSITÉ DE BOURGOGNE   (France)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0040438351     PISSN: 00976156     EISSN: None     Source Type: Book Series    
DOI: None     Document Type: Article

References (25)

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