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Emulsification enhances the retention of esters and aldehydes to a greater extent than changes in the droplet size distribution of the emulsion
Anne Meynier, Christelle Lecoq, Claude GenotVolume:
93
Year:
2005
Language:
english
Pages:
7
DOI:
10.1016/j.foodchem.2004.10.018
File:
PDF, 305 KB
english, 2005