How emulsion composition and structure affect sensory perception of low-viscosity model emulsions

出版年份 2007 全文链接

标题

How emulsion composition and structure affect sensory perception of low-viscosity model emulsions

作者

关键词

-

出版物

FOOD HYDROCOLLOIDS

Volume 22, Issue 4, Pages 631-646

出版商

Elsevier BV

发表日期

2007-03-13

DOI

10.1016/j.foodhyd.2007.02.011

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