Effect of changes in pH on the release of flavour compounds from a soft drink-related model system

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Food Chemistry, Vol. 74, Iss. 4, 2001-09 ,pp. : 429-435

Elsevier

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The effects of sugars and pectin on flavour release from a fruit pastille model system

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Flavour release in model bovine serum albumin/pectin/2-octanone systems

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Food Hydrocolloids, Vol. 13, Iss. 1, 1999-01 ,pp. : 7-14

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Light and heat sensitivity of red cabbage extract in soft drink model systems

By Dyrby M.   Westergaard N.   Stapelfeldt H.  

Food Chemistry, Vol. 72, Iss. 4, 2001-03 ,pp. : 431-437

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Understanding flavour release: the key to better food flavour?

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