Aroma release from carbonated beverages
The effect of monosaccharides (glucose, fructose and galactose) and disaccharides (sucrose and lactose) at different concentrations (10, 20 and 30% w/v) on the static headspace in-vitro release of C4 – C10 aldehydes, ethyl esters and limonene was studied using Atmospheric Pressure Chemical Ionisatio...
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| Format: | Thesis (University of Nottingham only) |
| Language: | English |
| Published: |
2018
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| Online Access: | https://eprints.nottingham.ac.uk/50426/ |