Modelling flavour release from aqueous solutions containing sucrose and ethyl acetate

D.F. Nahon, J.P. Roozen, M. Harrison

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

Original languageEnglish
Title of host publicationCOST 96 Interactions of food matrix with small ligands influencing flavour and texture, Volume 5 : proceedings of the meeting of the four working groups, Zürich, Switzerland, 13-15 May 1998 / F. Escher, J. Nüssli. Luxembourg : European Communities, 1999. - ISBN 92-828-7902-X
Pages111-115
Publication statusPublished - 1999

Cite this

Nahon, D. F., Roozen, J. P., & Harrison, M. (1999). Modelling flavour release from aqueous solutions containing sucrose and ethyl acetate. In COST 96 Interactions of food matrix with small ligands influencing flavour and texture, Volume 5 : proceedings of the meeting of the four working groups, Zürich, Switzerland, 13-15 May 1998 / F. Escher, J. Nüssli. Luxembourg : European Communities, 1999. - ISBN 92-828-7902-X (pp. 111-115)