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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書目詳細資料
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
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!

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