Loading...
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...
Saved in:
| Published in: | Molecules |
|---|---|
| Main Authors: | , , , , , , , , |
| Format: | Artigo |
| Language: | Inglês |
| Published: |
MDPI
2016
|
| Subjects: | |
| Online Access: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6272848/ https://ncbi.nlm.nih.gov/pubmed/27110762 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules21040511 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|