The effect of prime emulsion components as a function of equilibrium headspace concentration of soursop flavor compounds
Background Perceptions of food products start when flavor compounds are released from foods, transported and appropriate senses in the oral and nose are triggered. However, the long-term stability of flavor compounds in food product has been a major concern in the food industry due to the complex i...
| Principais autores: | , , , , , , |
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| Formato: | Artigo |
| Publicado em: |
Chemistry Central
2014
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