A SUGGESTED INSTRUMENTAL TECHNIQUE FOR STUDYING DYNAMIC FLAVOR RELEASE FROM FOOD-PRODUCTS

被引：60

作者：

LEE, WE ^{[1
]}

机构：

[1] PROCTER & GAMBLE CO,WINTON HILL TECH CTR,CINCINNATI,OH 45224

来源：

JOURNAL OF FOOD SCIENCE | 1986年 / 51卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1986.tb10888.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：249 / 250

页数：2

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[J]. JOURNAL OF FOOD SCIENCE, 1978, 43 (01) : 41 - 46
[2] NEILSON AJ, 1957, DRUG COSMET IND, V80, P452
[3] TIME-COURSE OF VISCOSITY, SWEETNESS AND FLAVOR IN CHOCOLATE DESSERTS
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[J]. JOURNAL OF TEXTURE STUDIES, 1981, 12 (02) : 141 - 150