Taste recognition threshold concentrations of styrene in oil-in-water emulsions and yoghurts.

J.P.H. Linssen, A.L.G.M. Janssens, H.C.E. Reitsma, W.L.P. Bredie, J.P. Roozen

Research output: Contribution to journal › Article › Academic › peer-review

Original language	English
Pages (from-to)	457-462
Journal	Journal of the Science of Food and Agriculture
Volume	61
DOIs	https://doi.org/10.1002/jsfa.2740610413
Publication status	Published - 1993

Keywords

@article{152a67cd75034e9da075f0ccbf47502e,

title = "Taste recognition threshold concentrations of styrene in oil-in-water emulsions and yoghurts.",

keywords = "food packaging, model system, styrene, threshold concentrations, yoghurt",

author = "J.P.H. Linssen and A.L.G.M. Janssens and H.C.E. Reitsma and W.L.P. Bredie and J.P. Roozen",

year = "1993",

doi = "10.1002/jsfa.2740610413",

language = "English",

volume = "61",

pages = "457--462",

journal = "Journal of the Science of Food and Agriculture",

issn = "0022-5142",

publisher = "Wiley",

}

TY - JOUR

T1 - Taste recognition threshold concentrations of styrene in oil-in-water emulsions and yoghurts.

AU - Linssen, J.P.H.

AU - Janssens, A.L.G.M.

AU - Reitsma, H.C.E.

AU - Bredie, W.L.P.

AU - Roozen, J.P.

PY - 1993

Y1 - 1993

KW - food packaging

KW - model system

KW - styrene

KW - threshold concentrations

KW - yoghurt

U2 - 10.1002/jsfa.2740610413

DO - 10.1002/jsfa.2740610413

M3 - Article

SN - 0022-5142

VL - 61

SP - 457

EP - 462

JO - Journal of the Science of Food and Agriculture

JF - Journal of the Science of Food and Agriculture

ER -