搜索历史记录选项已关闭,请开启搜索历史记录选项。
作者: S. Langourieux , J. Crouzet
DOI: 10.1039/9781847550873-00123
关键词: Chemistry 、 Food science 、 Aroma
摘要:
Trends in Food Science and Technology,1997, 引用: 129
Food Chemistry,2002, 引用: 24
Fluid Phase Equilibria,1999, 引用: 59
Journal of Food Science,2006, 引用: 155
International Journal of Food Properties,2007, 引用: 12
Food Chemistry,2019, 引用: 3
Food Hydrocolloids,2020, 引用: 5