Influence of λ-Carrageenan on the Release of Systematic Series of Volatile Flavor Compounds from Viscous Food Model Systems

✍ Scribed by Bylaite, Egle; Ilgūnaitė, Živilė; Meyer, Anne S.; Adler-Nissen, Jens

• Book ID: 127321631
• Publisher: American Chemical Society
• Year: 2004
• Tongue: English
• Weight: 93 KB
• Volume: 52
• Category: Article
• ISSN: 0021-8561
• DOI: 10.1021/jf0354996