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Effect of olive oil phenolic compounds on the aroma release and persistence from O/W emulsion analysed in vivo by APCI-MS. (2019)

First Author: Genovese A
Attributed to:  EPSRC Centre for Innovative Manufacturing in Food funded by EPSRC

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.1016/j.foodres.2019.108686

PubMed Identifier: 31732045

Publication URI: http://europepmc.org/abstract/MED/31732045

Type: Journal Article/Review

Volume: 126

Parent Publication: Food research international (Ottawa, Ont.)

ISSN: 0963-9969