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

Research output: Contribution to journal › Journal article › Research › peer-review

Original language	English
Journal	Journal of Agricultural and Food Chemistry
Volume	51
Pages (from-to)	8020-8026
ISSN	0021-8561
Publication status	Published - 2003

OpenUrl availability

@article{6482e98005cb4eb7816a3eaa3fbb3714,

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

author = "Egle Bylaite and Meyer, {Anne Boye Strunge} and Jens Adler-Nissen",

year = "2003",

language = "English",

volume = "51",

pages = "8020--8026",

journal = "Journal of Agricultural and Food Chemistry",

issn = "0021-8561",

publisher = "American Chemical Society",

}

TY - JOUR

T1 - Changes in macroscopic viscosity do not affect the release of aroma aldehydes from a pectinaceous food model system of low sucrose content

AU - Bylaite, Egle

AU - Meyer, Anne Boye Strunge

AU - Adler-Nissen, Jens

PY - 2003

Y1 - 2003

M3 - Journal article

SN - 0021-8561

VL - 51

SP - 8020

EP - 8026

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

ER -