The effect of pectin on the release of volatile aroma compounds from a food model system

Egle Bylaite, L.H. Stahnke

Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research › peer-review

Original language	English
Title of host publication	Flavour Research at the Dawn of the Twenty-first Century
Editors	J.L. Le Quéré, P.X. Etiévant
Publisher	Lavoisier, Cachan, France
Publication date	2003
Pages	59-62
Publication status	Published - 2003

OpenUrl availability

@inproceedings{9496ed7a9ebd4f41bd0c1933b18cb6a6,

title = "The effect of pectin on the release of volatile aroma compounds from a food model system",

author = "Egle Bylaite and L.H. Stahnke",

year = "2003",

language = "English",

pages = "59--62",

editor = "{Le Qu{\'e}r{\'e}}, J.L. and P.X. Eti{\'e}vant",

booktitle = "Flavour Research at the Dawn of the Twenty-first Century",

publisher = "Lavoisier, Cachan, France",

}

The effect of pectin on the release of volatile aroma compounds from a food model system. / Bylaite, Egle; Stahnke, L.H.
Flavour Research at the Dawn of the Twenty-first Century. ed. / J.L. Le Quéré; P.X. Etiévant. Lavoisier, Cachan, France, 2003. p. 59-62.

Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research › peer-review