Flavor release and sensory characteristics of o/w emulsions. Influence of composition, microstructure and rheological behavior
| Autor: | Arancibia, C., Jublot, L., Costell, E., Bayarri, S. |
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| Zdroj: | In Food Research International 2011 44(6):1632-1641 |
| Databáze: | ScienceDirect |
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