Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Andrea Renggli"'
Publikováno v:
LWT - Food Science and Technology. 38:885-894
Starch, in particular the linear amylose, is able to form inclusion complexes with a wide variety of flavor compounds. Build-up and breakdown of starch/flavor structures in aqueous food model systems were followed with iodometric titration, oscillato
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ffdcef767134641adae0b7f8b498784e
https://doi.org/10.1016/j.lwt.2004.08.016
https://doi.org/10.1016/j.lwt.2004.08.016
Publikováno v:
Bulletin des Médecins Suisses. 94:173-175
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ecc228dd75784627b901006cc6fe7b65
https://doi.org/10.4414/bms.2013.01207
https://doi.org/10.4414/bms.2013.01207
Publikováno v:
Schweizerische Ärztezeitung. 94:173-175
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::68c30f80b04db72dc3bf9dce7b56272f
https://doi.org/10.4414/saez.2013.01207
https://doi.org/10.4414/saez.2013.01207