Characterising the release of flavour compounds from...

Food Chemistry 2009 Vol. 114; Iss. 3

Characterising the release of flavour compounds from chewing gum through HS-SPME analysis and mathematical modelling

Sook Wai Wong, Bin Yu, Philip Curran, Weibiao Zhou
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Volume:
114
Year:
2009
Language:
english
Pages:
7
DOI:
10.1016/j.foodchem.2008.10.030
File:
PDF, 291 KB
english, 2009
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