The effect of prime emulsion components as a function of equilibrium headspace concentration of soursop flavor compounds

por Cheong, Kok Whye, Tan, Chin Ping, Mirhosseini, Hamed, Joanne-Kam, Wai Yee, Sheikh Abdul Hamid, Nazimah, Osman, Azizah, Basri, Mahiran
Publicado 2014