Characterising the release of flavour compounds from chewing gum through HS-SPME analysis and mathematical modelling

出版年份 2008 全文链接

标题

作者

关键词

出版物

FOOD CHEMISTRY

Volume 114, Issue 3, Pages 852-858

出版商

Elsevier BV

发表日期

2008-11-27

DOI

10.1016/j.foodchem.2008.10.030

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FOOD CHEMISTRY

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