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