Emulsion-based control of flavor release profiles: Impact of oil droplet characteristics on garlic aroma release during simulated cooking. [electronic resource]
Producer: 20200203Description: 1-11 p. digitalISSN:- 1873-7145
- Caseins -- chemistry
- Cooking
- Corn Oil -- chemistry
- Emulsifying Agents -- chemistry
- Emulsions
- Garlic -- chemistry
- Lipid Droplets -- chemistry
- Molecular Structure
- Odorants -- analysis
- Palm Oil -- chemistry
- Particle Size
- Polysorbates -- chemistry
- Quillaja Saponins -- chemistry
- Taste
- Temperature
- Whey Proteins -- chemistry
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Publication Type: Journal Article; Research Support, U.S. Gov't, Non-P.H.S.
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