| 000 | 01477 a2200409 4500 | ||
|---|---|---|---|
| 005 | 20250518022028.0 | ||
| 264 | 0 | _c20200203 | |
| 008 | 202002s 0 0 eng d | ||
| 022 | _a1873-7145 | ||
| 024 | 7 |
_a10.1016/j.foodres.2018.12.056 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aDoi, Takahiko | |
| 245 | 0 | 0 |
_aEmulsion-based control of flavor release profiles: Impact of oil droplet characteristics on garlic aroma release during simulated cooking. _h[electronic resource] |
| 260 |
_bFood research international (Ottawa, Ont.) _c02 2019 |
||
| 300 |
_a1-11 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article; Research Support, U.S. Gov't, Non-P.H.S. | ||
| 650 | 0 | 4 |
_aCaseins _xchemistry |
| 650 | 0 | 4 | _aCooking |
| 650 | 0 | 4 |
_aCorn Oil _xchemistry |
| 650 | 0 | 4 |
_aEmulsifying Agents _xchemistry |
| 650 | 0 | 4 | _aEmulsions |
| 650 | 0 | 4 |
_aGarlic _xchemistry |
| 650 | 0 | 4 |
_aLipid Droplets _xchemistry |
| 650 | 0 | 4 | _aMolecular Structure |
| 650 | 0 | 4 |
_aOdorants _xanalysis |
| 650 | 0 | 4 |
_aPalm Oil _xchemistry |
| 650 | 0 | 4 | _aParticle Size |
| 650 | 0 | 4 |
_aPolysorbates _xchemistry |
| 650 | 0 | 4 |
_aQuillaja Saponins _xchemistry |
| 650 | 0 | 4 | _aTaste |
| 650 | 0 | 4 | _aTemperature |
| 650 | 0 | 4 |
_aWhey Proteins _xchemistry |
| 700 | 1 | _aWang, Minqi | |
| 700 | 1 | _aMcClements, David Julian | |
| 773 | 0 |
_tFood research international (Ottawa, Ont.) _gvol. 116 _gp. 1-11 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1016/j.foodres.2018.12.056 _zAvailable from publisher's website |
| 999 |
_c29326572 _d29326572 |
||