Author： Covarrubias-Cervantes M. Mokbel I. Champion D. Jose J. Voilley A.
Publisher： Elsevier
ISSN： 0308-8146
Source： Food Chemistry, Vol.85, Iss.2, 2004-04, pp. : 221-229
Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.
Related content
By Semenova M.G. Antipova A.S. Belyakova L.E. Polikarpov Y.N. Wasserman L.A. Misharina T.A. Terenina M.B. Golovnya R.V.
Food Hydrocolloids, Vol. 16, Iss. 6, 2002-11 ,pp. :
Access to resources
Recommend
Retention of aroma compounds by -lactoglobulin in different conditions
By Seuvre A.M. Espinosa Diaz M.A. Voilley A.
Food Chemistry, Vol. 77, Iss. 4, 2002-06 ,pp. :
Retention of aroma compounds by proteins in aqueous solution
By Landy P. Druaux C. Voilley A.
Food Chemistry, Vol. 54, Iss. 4, 1995-01 ,pp. :
Rapid extraction of aroma compounds in must and wine by means of ultrasound
By Cocito C. Gaetano G. Delfini C.
Food Chemistry, Vol. 52, Iss. 3, 1995-01 ,pp. :
Production of aroma compounds by Geotrichum candidum on waste bread crumb
By Daigle P. Gelinas P. Leblanc D. Morin A.
Food Microbiology, Vol. 16, Iss. 5, 1999-10 ,pp. :