Effects of Sucrose, Guar Gum, and Carboxymethylcellulose on the Release of Volatile Flavor Compounds under Dynamic Conditions
- 1 January 1996
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 44 (5) , 1321-1326
- https://doi.org/10.1021/jf950567c
Abstract
No abstract availableKeywords
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