The effect of prime emulsion components as a function of equilibrium headspace concentration of soursop flavor compounds

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The effect of prime emulsion components as a function of equilibrium headspace concentration of soursop flavor compounds

Background Perceptions of food products start when flavor compounds are released from foods, transported and appropriate senses in the oral and nose are triggered. However, the long-term stability of flavor compounds in food product has been a major concern in the food industry due to the complex i...

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Bibliographic Details
Main Authors:	Cheong, Kok Whye, Tan, Chin Ping, Mirhosseini, Hamed, Yee, Joanne Kam Wai, Sheikh Abdul Hamid, Nazimah, Osman, Azizah, Basri, Mahiran
Format:	Article
Published:	Chemistry Central 2014
Online Access:	http://psasir.upm.edu.my/id/eprint/35676/

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