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In Vitro and In Vivo Flavor Release from Intact and Fresh-Cut Apple in Relation with Genetic, Textural, and Physicochemical Parameters

✍ Scribed by J.L. Ting, Valentina; Soukoulis, Christos; Silcock, Patrick; Cappellin, Luca; Romano, Andrea; Aprea, Eugenio; Bremer, Phil J.; Märk, Tilmann D.; Gasperi, Flavia; Biasioli, Franco

Book ID: 119874089
Publisher: Institute of Food Technologists
Year: 2012
Tongue: English
Weight: 654 KB
Volume: 77
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1750-3841.2012.02947.x

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