A Natural Flavour in an Amphiphilic Association Structure

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A Natural Flavour in an Amphiphilic Association Structure

The miscibility ofa banana flavour, amyl acetate, in a water-in-oil microemulsion of water/sodium dodecyl sulphate (SDS): hexan-1-01 (35:65) in n-decane and fJ-xylene system was carried out at 30°e. The systems were tested by a phasestudy and refractometry method. The solubility of the flavour was o...

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Bibliographic Details
Main Authors:	Suhaimi, Hamdan, Che Rose, Laili, Ahmad, Faujan
Format:	Article
Language:	English English
Published:	Universiti Putra Malaysia Press 1995
Online Access:	http://psasir.upm.edu.my/id/eprint/3811/ http://psasir.upm.edu.my/id/eprint/3811/1/A_Natural_Flavour_in_an_Amphiphilic_Association_Structure.pdf

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