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
    Pages (from-to)8020-8026
    Publication statusPublished - 2003

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