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pro vyhledávání: '"Rémi C.J. de La Burgade"'
Autor:
José A. Piornos, Rémi C.J. de La Burgade, Dimitrios P. Balagiannis, Alexia Delgado, Eric Brouwer, Jane K. Parker, Elisabeth Koussissi, Lisa Methven
Publikováno v:
Food Research International. 123:317-326
Detection thresholds are used routinely to determine the odour-active compounds in foods. The composition of a food matrix, such as hydrophobicity or solids content, has an impact on the release of flavour compounds, and thus on thresholds. In the ca
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bd3ea5d1f41a8730ffaaa0b3bdff6155
https://doi.org/10.1016/j.foodres.2019.04.034
https://doi.org/10.1016/j.foodres.2019.04.034
