Effects of pH and ionic strength of NaCl on the stability of diacetyl and (−)-α-pinene in oil-in-water emulsions formed with food-grade emulsifiers
Grażyna BortnowskaVolume:
135
Year:
2012
Language:
english
DOI:
10.1016/j.foodchem.2012.06.082
File:
PDF, 411 KB
english, 2012