Zobrazeno 1 - 1
of 1
pro vyhledávání: '"Catriona M. Lakemond"'
Publikováno v:
Journal of Food Science and Technology 59 (2022) 11
Journal of Food Science and Technology, 59(11), 4530-4541
Journal of Food Science and Technology, 59(11), 4530-4541
Flavour release and emulsion stability depend on volatile organic compounds' environmental conditions, food microstructure, and physicochemical properties. The effect of pH (3.5 vs 7.0) and saliva addition on stability and flavour release from nano a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::79238d1920ca6d708f0382d6ade92920
https://research.wur.nl/en/publications/flavor-release-and-stability-comparison-between-nano-and-conventi
https://research.wur.nl/en/publications/flavor-release-and-stability-comparison-between-nano-and-conventi
