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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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https://hal.inrae.fr/hal-02669408
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Submitted on : Sunday, May 31, 2020 - 2:42:13 PM
Last modification on : Wednesday, April 6, 2022 - 3:29:51 AM

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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, Elsevier, 2005, 93 (1), pp.153-159. ⟨hal-02669408⟩

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