Flavour release from polysaccharide gels: different approaches for the determination of kinetic parameters

• Autores: J.L. Doublier, A. Juteau, N. Cayot, E. Guichard, C. Chabanet
• Localización: Trends in food science and technology: an official journal of the European Federation of Food Science and Technology ( EFFoST ) and the International Union of Food Science and Technology ( IUFoST ), ISSN 0924-2244, Vol. 15, Nº. 7, 2004, págs. 394-402
• Idioma: inglés
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