The effect of sugars and pectin on flavour release from a soft drink-related model system
- 1 February 2001
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 72 (3) , 363-368
- https://doi.org/10.1016/s0308-8146(00)00243-0
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
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- Carbohydrates: functionality in foodsThe American Journal of Clinical Nutrition, 1995
- Pectin Concentration, Molecular Weight and Degree of Esterification: Influence on Volatile Composition and Sensory Characteristics of Strawberry JamJournal of Food Science, 1991