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Volumn 42, Issue 6, 1998, Pages 376-379

Measurement of interactions between polysaccharides and flavour compounds by exclusion size chromatography: Advantages and limits

(2) Guichard, E a Etievant P a

a CEMAGREF (France)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIAL POLYSACCHARIDE; DEXTRIN; FLAVORING AGENT; POLYSACCHARIDE; XANTHAN;

ARTICLE; CHEMISTRY; GEL CHROMATOGRAPHY; HYDROGEN BOND; SOLUBILITY; ULTRAVIOLET SPECTROPHOTOMETRY;

CHROMATOGRAPHY, GEL; DEXTRINS; FLAVORING AGENTS; HYDROGEN BONDING; POLYSACCHARIDES; POLYSACCHARIDES, BACTERIAL; SOLUBILITY; SPECTROPHOTOMETRY, ULTRAVIOLET;

EID: 0040898004 PISSN: 0027769X EISSN: None Source Type: Journal
DOI: 10.1002/(sici)1521-3803(199812)42:06<376::aid-food376>3.3.co;2-2 Document Type: Article

Times cited : (13)

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