Temporal release of flavor compounds from low-fat and high-fat ice cream during eating

Journal of Food Science

Volumn 68, Issue 6, 2003, Pages 2150-2156

  Chung, S J ^a   Heymann, H ^b   Grun I U ^c  

^a UNIVERSITY OF MINNESOTA   (United States)

^b UNIVERSITY OF CALIFORNIA   (United States)

^c UNIVERSITY OF MISSOURI   (United States)

Author keywords

Flavor release; Ice cream; Low fat; Purge and trap analysis; Time intensity analysis

Indexed keywords

EID: 0041464550     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2003.tb07035.x     Document Type: Article

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