| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 9474498 | Journal of Cereal Science | 2005 | 11 Pages |
Abstract
Complexes with two or more guest molecules show a remarkable influence on complexing ability induced by the co-inclusion compounds. The overall content of guest molecules is lower compared to that obtained with individual flavour compounds.
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Authors
Günter Wulff, Giannoula Avgenaki, Markus S.P. Guzmann,