Author： Guichard E.
Publisher： Elsevier
ISSN： 0963-9969
Source： Food Research International, Vol.33, Iss.3, 2000-04, pp. : 187-190
Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.
Abstract
Related content
Interaction of food matrix with small ligands influencing flavour and texture
By Guichard E.
Food Chemistry, Vol. 71, Iss. 3, 2000-11 ,pp. :
Access to resources
Recommend
Texture and flavour memory in foods: An incidental learning experiment
Appetite (APPET), Vol. 38, Iss. 2, 2002-04 ,pp. :
Flavour retention by lipids measured in a fresh cheese matrix
By Piraprez G. Herent M.-F. Collin S.
Food Chemistry, Vol. 61, Iss. 1, 1998-01 ,pp. :