Release of Strawberry Aroma Compounds by Different Starch-Aroma Systems
In the food industry, the addition of flavours is used to reinforce the aroma profile of different goods. However, interactions between starch and aroma compounds can occur, and this can impact upon aroma release and perception. In the present study, we have investigated the influence of starch type...
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| Autori principali: | , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Czech Academy of Agricultural Sciences
2009-06-01
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| Serie: | Czech Journal of Food Sciences |
| Soggetti: | |
| Accesso online: | https://cjfs.agriculturejournals.cz/artkey/cjf-200910-0123_release-of-strawberry-aroma-compounds-by-different-starch-aroma-systems.php |
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