Effect of interfacial composition and crumbliness on aroma...

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Journal of the Science of Food and Agriculture 2016 / 02

Effect of interfacial composition and crumbliness on aroma release in soy protein/sugar beet pectin mixed emulsion gels

Hou, Jun-Jie, Guo, Jian, Wang, Jin-Mei, Yang, Xiao-Quan
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Language:
english
Journal:
Journal of the Science of Food and Agriculture
DOI:
10.1002/jsfa.7656
Date:
February, 2016
File:
PDF, 1.30 MB
english, 2016
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