Characterization of Hydrophobic Flavor Release Profile in Oil-in-Water Emulsions
Version of Record online: 21 FEB 2007
Journal of Food Science
Volume 72, Issue 2, pages S125–S129, March 2007
How to Cite
Giroux, H.J., Perreault, V. and Britten, M. (2007), Characterization of Hydrophobic Flavor Release Profile in Oil-in-Water Emulsions. Journal of Food Science, 72: S125–S129. doi: 10.1111/j.1750-3841.2007.00271.x
- Issue online: 12 MAR 2007
- Version of Record online: 21 FEB 2007
- MS 20060405 Submitted 7/20/2006, Accepted 12/12/2006
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