Search results for "APCI-MS APPROACH"

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Impact of the structure of polysaccharide-based food gels on the release of aroma compounds: an APCI-MS approach

2006

International audience

[SPI.GPROC] Engineering Sciences [physics]/Chemical and Process EngineeringAPCI-MS APPROACH[SDV.IDA]Life Sciences [q-bio]/Food engineeringAROMA COMPOUNDS[SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering[SDV.IDA] Life Sciences [q-bio]/Food engineeringComputingMilieux_MISCELLANEOUSPOLYSACCHARIDE-BASED FOOD GELS
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