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

BACKGROUND: Perceptions of food products start when flavor compounds are released from foods, transported and appropriate senses in the oral and nose are triggered. However, the long-term stability of flavor compounds in food product has been a major concern in the food industry due to the complex i...

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Detalles Bibliográficos
Autores principales: Cheong, Kok Whye, Tan, Chin Ping, Mirhosseini, Hamed, Joanne-Kam, Wai Yee, Sheikh Abdul Hamid, Nazimah, Osman, Azizah, Basri, Mahiran
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2014
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3997474/
https://www.ncbi.nlm.nih.gov/pubmed/24708894
http://dx.doi.org/10.1186/1752-153X-8-23

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3997474/
https://www.ncbi.nlm.nih.gov/pubmed/24708894
http://dx.doi.org/10.1186/1752-153X-8-23

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