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Elsevier

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

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

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Understanding flavour release: the key to better food flavour?

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Pectin methylesterase activity and ascorbic acid content from guava fruit, cv. Predilecta, in different phases of development

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