Influence of composition and structure of oil-in-water emulsions on retention of aroma compounds
Version of Record online: 11 JUN 2002
© 2002 Society of Chemical Industry
Journal of the Science of Food and Agriculture
Volume 82, Issue 9, pages 1028–1035, July 2002
How to Cite
van Ruth, S. M., Vries, G. d., Geary, M. and Giannouli, P. (2002), Influence of composition and structure of oil-in-water emulsions on retention of aroma compounds. J. Sci. Food Agric., 82: 1028–1035. doi: 10.1002/jsfa.1137
- Issue online: 11 JUN 2002
- Version of Record online: 11 JUN 2002
- Manuscript Accepted: 25 FEB 2002
- Manuscript Received: 8 NOV 2001
- Higher Education Authority of Ireland
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