In Vitro and In Vivo Flavor Release from Intact and Fresh-Cut Apple in Relation with Genetic, Textural, and Physicochemical Parameters
Version of Record online: 11 OCT 2012
© 2012 Institute of Food Technologists®
Journal of Food Science
Volume 77, Issue 11, pages C1226–C1233, November 2012
How to Cite
J.L. Ting, V., Soukoulis, C., Silcock, P., Cappellin, L., Romano, A., Aprea, E., Bremer, P. J., Märk, T. D., Gasperi, F. and Biasioli, F. (2012), In Vitro and In Vivo Flavor Release from Intact and Fresh-Cut Apple in Relation with Genetic, Textural, and Physicochemical Parameters. Journal of Food Science, 77: C1226–C1233. doi: 10.1111/j.1750-3841.2012.02947.x
- Issue online: 19 NOV 2012
- Version of Record online: 11 OCT 2012
- MS 20120536 Submitted 4/11/2012, Accepted 7/29/2012.
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