Effect of Food Emulsifiers on Aroma Release
This study aimed to determine the influence of different emulsifiers or xanthan-emulsifier systems on the release of aroma compounds. Solid-phase microextraction (SPME) and GC-MS were used to study the effects of varying concentrations of xanthan gum, sucrose fatty acid ester, Tween 80 and soybean l...
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| Автори: | , , , , , , , , |
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| Формат: | Artigo |
| Мова: | Inglês |
| Опубліковано: |
MDPI AG
2016-04-01
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| Серія: | Molecules |
| Предмети: | |
| Онлайн доступ: | http://www.mdpi.com/1420-3049/21/4/511 |
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