Flavor release by enzymatic hydrolysis of starch samples containing vanillin–amylose inclusion complexes
- 期刊名称LWT - Food Science and Technology
- 作者Rodríguez, Silvio D.; Bernik, Delia L.
- 卷第59卷
- 期第2期
- 印刷ISSN0023-6438
- 文件大小1175.82KB
- 发表时间2014-12
- DOI10.1016/j.lwt.2014.05.034
- 页码635-640
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