Changes in macroscopic viscosity do not affect the release of aroma aldehydes from a pectinaceous food model system of low sucrose content

Egle Bylaite, Anne Boye Strunge Meyer, Jens Adler-Nissen

    Research output: Contribution to journalJournal articleResearchpeer-review

    Original languageEnglish
    JournalJournal of Agricultural and Food Chemistry
    Volume51
    Pages (from-to)8020-8026
    ISSN0021-8561
    Publication statusPublished - 2003

    Cite this