E-mail a Wiley Online Library Link

Nadia Innocente, Giulia Marchesini and Marialuisa Biasutti Effect of high-pressure homogenisation on the retention of selected aroma compounds in model dairy emulsions International Journal of Food Science & Technology 49

Version of Record online: 4 APR 2014 | DOI: 10.1111/ijfs.12520

Complete the form below and we will send an e-mail message containing a link to the selected article on your behalf

Required = Required Field