Tobitsuka, Koki Retention of a European pear aroma model mixture using different types of saccharides. [electronic resource] - Journal of agricultural and food chemistry Jul 2006 - 5069-76 p. digital Publication Type: Journal Article ISSN: 0021-8561 Standard No.: 10.1021/jf060309n doi Subjects--Topical Terms: AldehydesCarbohydrates--analysisDextrinsEstersFruit--chemistryGum ArabicMicroscopy, Electron, ScanningModels, ChemicalOdorants--analysisPolysaccharidesPyrus--chemistryGlycine max--chemistryalpha-Cyclodextrins