Effect of high-pressure homogenisation on the retention of selected aroma compounds in model dairy emulsions
Version of Record online: 4 APR 2014
© 2014 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 49, Issue 9, pages 1992–2000, September 2014
How to Cite
Innocente, N., Marchesini, G. and Biasutti, M. (2014), Effect of high-pressure homogenisation on the retention of selected aroma compounds in model dairy emulsions. International Journal of Food Science & Technology, 49: 1992–2000. doi: 10.1111/ijfs.12520
- Issue online: 19 AUG 2014
- Version of Record online: 4 APR 2014
- Manuscript Accepted: 21 JAN 2014
- Manuscript Received: 27 SEP 2013
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