| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10538483 | Food Chemistry | 2013 | 7 Pages |
Abstract
⺠Multiple headspace extraction measurements to study the release of aroma compounds from solid support. ⺠The release rate of Mentha Piperita essential oil components from inclusion complex was controlled. ⺠Determination of formation constant between aroma and cyclodextrins by static headspace gas chromatography.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
A. Ciobanu, I. Mallard, D. Landy, G. Brabie, D. Nistor, S. Fourmentin,