A Natural Flavour in an Amphiphilic Association Structure
The miscibility ofa banana flavour, amyl acetate, in a water-in-oil microemulsion of water/sodium dodecyl sulphate (SDS): hexan-1-01 (35:65) in n-decane and fJ-xylene system was carried out at 30°e. The systems were tested by a phasestudy and refractometry method. The solubility of the flavour was o...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English English |
| Published: |
Universiti Putra Malaysia Press
1995
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| Online Access: | http://psasir.upm.edu.my/id/eprint/3811/1/A_Natural_Flavour_in_an_Amphiphilic_Association_Structure.pdf |