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...
-д хадгалсан:
| Үндсэн зохиолчид: | , , |
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| Формат: | Artigo |
| Хэл сонгох: | Inglês |
| Хэвлэсэн: |
Czech Academy of Agricultural Sciences
2009-06-01
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| Цуврал: | Czech Journal of Food Sciences |
| Нөхцлүүд: | |
| Онлайн хандалт: | https://cjfs.agriculturejournals.cz/artkey/cjf-200910-0123_release-of-strawberry-aroma-compounds-by-different-starch-aroma-systems.php |
| Шошгууд: |
Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!
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