Characterising the release of flavour compounds from chewing gum through HS-SPME analysis and mathematical modelling
Authors:
- Sook Wai WongSWSook Wai Wong
- Bin YuBYBin Yu
- Philip CurranPCPhilip Curran
- Weibiao ZhouWZWeibiao Zhou
- 1 June 2009
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 114 (3) , 852-858
Abstract
No abstract availableKeywords
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