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Flavor Retention and Release from Beverages: A Kinetic and Thermodynamic Perspective
[Image: see text] For the investigation of retention and release of flavor components, various methods are available, which are mostly used on a case-to-case basis depending on the raw material. These effects that originate from kinetics and thermodynamics could be put in a much wider perspective if...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
American Chemical
Society
2018
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6209173/ https://www.ncbi.nlm.nih.gov/pubmed/30187752 http://dx.doi.org/10.1021/acs.jafc.8b04459 |