Effect of gel composition of the partition coefficient values of three esters from gelatin continuous model gels

A.M. Sheehan, S.M. van Ruth, E.R. Morris

Research output: Chapter in Book/Report/Conference proceedingConference paper

Original languageEnglish
Title of host publicationFood matrices: structural organisation and impact on flavour release and perception
EditorsP. Pittia, C. Nathalie
Place of PublicationBrussels
PublisherCOST, European Community
Pages102-106
Number of pages5
ISBN (Print)9789289800242
Publication statusPublished - 2007
EventMeeting, Valencia, Spain - Dijon, France -
Duration: 15 Apr 200516 Apr 2005

Conference

ConferenceMeeting, Valencia, Spain - Dijon, France
Period15/04/0516/04/05

Cite this

Sheehan, A. M., van Ruth, S. M., & Morris, E. R. (2007). Effect of gel composition of the partition coefficient values of three esters from gelatin continuous model gels. In P. Pittia, & C. Nathalie (Eds.), Food matrices: structural organisation and impact on flavour release and perception (pp. 102-106). Brussels: COST, European Community.