Abstract
* Introduction * Thermodynamics of flavour interactions * Kinetics of flavour release * Experimental systems to validate models * Conclusions * References.
| Original language | English (US) |
|---|---|
| Title of host publication | Understanding and Controlling the Microstructure of Complex Foods |
| Publisher | Elsevier Ltd |
| Pages | 425-448 |
| Number of pages | 24 |
| ISBN (Print) | 9781845691516 |
| DOIs | |
| State | Published - Aug 2007 |
All Science Journal Classification (ASJC) codes
- General Agricultural and Biological Sciences
- General Biochemistry, Genetics and Molecular Biology
- General Medicine
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