Effect of food composition and microstructure on volatile flavour release

Author: Druaux C.   Voilley A.  

Publisher: Elsevier

ISSN: 0924-2244

Source: Trends in Food Science and Technology, Vol.8, Iss.11, 1997-11, pp. : 364-368

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract