Emulsification enhances the retention of esters and aldehydes to greater extent than changes in the droplet size distribution of the emulsion - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Journal Articles Food Chemistry Year : 2005

Emulsification enhances the retention of esters and aldehydes to greater extent than changes in the droplet size distribution of the emulsion

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Food engineering

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Submitted on : Sunday, May 31, 2020-2:42:13 PM

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hal-02669408 , version 1 (31-05-2020)

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  • HAL Id : hal-02669408 , version 1
  • PRODINRA : 74865

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Anne Meynier, Catherine Lecoq, Claude Genot. Emulsification enhances the retention of esters and aldehydes to greater extent than changes in the droplet size distribution of the emulsion. Food Chemistry, 2005, 93 (1), pp.153-159. ⟨hal-02669408⟩

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