Flavour release from a protein-stabilized water-in-oil-in-water emulsion
- 31 March 1994
- journal article
- research article
- Published by Elsevier in Food Hydrocolloids
- Vol. 8 (1) , 63-67
- https://doi.org/10.1016/s0268-005x(09)80145-8
Abstract
No abstract availableKeywords
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