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

• Main Authors: Wong, S.W., Yu, B., Curran, P., Zhou, W.
• 其他作者: CHEMISTRY
• 格式: Article
• 出版: 2014
• 主題: Chewing gum; Flavour compounds; Flavour release; GC-MS; HS-SPME; Mathematical modelling
• 在線閱讀: http://scholarbank.nus.edu.sg/handle/10635/75719

10.1016/j.foodchem.2008.10.030