| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10540533 | Food Chemistry | 2011 | 4 Pages |
Abstract
⺠Retention of ethyl butyrate by gellan gels differing in mechanical properties. ⺠Gels with greater strength and rigidity resulted in lower aroma release. ⺠Experimental conditions (sample mass, time of equilibration prior to analysis) are critical.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Vasiliki Evageliou, Panagiota Galanaki, Chryssavgi Gardeli, Michael Komaitis,