Characterising the release of flavour compounds from chewing gum through HS-SPME analysis and mathematical modelling

Characterising the release of flavour compounds from chewing gum through HS-SPME analysis and mathematical modelling

10.1016/j.foodchem.2008.10.030

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Bibliographic Details
Main Authors: Wong, S.W., Yu, B., Curran, P., Zhou, W.
Other Authors: CHEMISTRY
Format: Article
Published: 2014
Subjects:
Chewing gum
Flavour compounds
Flavour release
GC-MS
HS-SPME
Mathematical modelling
Online Access:http://scholarbank.nus.edu.sg/handle/10635/75719
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Institution: National University of Singapore

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http://scholarbank.nus.edu.sg/handle/10635/75719

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