Emulsion-based control of flavor release profiles: Impact of oil droplet characteristics on garlic aroma release during simulated cooking

Published 2018 View Full Article

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Title
Emulsion-based control of flavor release profiles: Impact of oil droplet characteristics on garlic aroma release during simulated cooking
Authors
Keywords
Emulsion, Delayed release, Retention, Encapsulation, Particle size, Volatile components
Journal
FOOD RESEARCH INTERNATIONAL
Volume 116, Issue -, Pages 1-11
Publisher
Elsevier BV
Online
2018-12-25
DOI
10.1016/j.foodres.2018.12.056

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