Effect of Oil–water Surface Area on the Aroma Release Behavior of Mono-dispersed Oil-in-water Emulsions

Autor:	Noriyuki Igura, Shunji Tamaru, Tomoko Noda, Mitsuya Shimoda
Rok vydání:	2020
Předmět:	Marketing Oil in water Chemical engineering biology Chemistry General Chemical Engineering Emulsion Oil water biology.organism_classification Industrial and Manufacturing Engineering Aroma Food Science Biotechnology
Zdroj:	Food Science and Technology Research. 26:293-298
ISSN:	1881-3984 1344-6606
DOI:	10.3136/fstr.26.293
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::c2acedcfd800192c25eb1644ae3b3467 https://doi.org/10.3136/fstr.26.293 Zobrazit plný text záznamu