Influence of complexation between amylose and a flavored model sponge cake on the degree of aroma compound release.

Pozo-Bayon MA, Biais B, Rampon V, Cayot N, Le Bail P

DOI: 10.1021/jf800242r
Published: 2008 Aug 13
Container: Journal of agricultural and food chemistry
Publisher: Not recorded
Open access: no

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Cite this work

BibTeX

@article{allodium:10.1021/jf800242r,
  title = {Influence of complexation between amylose and a flavored model sponge cake on the degree of aroma compound release.},
  author = {Pozo-Bayon MA and Biais B and Rampon V and Cayot N and Le Bail P},
  year = {2008},
  journal = {Journal of agricultural and food chemistry},
  doi = {10.1021/jf800242r},
  url = {https://doi.org/10.1021/jf800242r}
}

RIS

TY  - JOUR
TI  - Influence of complexation between amylose and a flavored model sponge cake on the degree of aroma compound release.
AU  - Pozo-Bayon MA
AU  - Biais B
AU  - Rampon V
AU  - Cayot N
AU  - Le Bail P
PY  - 2008
JO  - Journal of agricultural and food chemistry
DO  - 10.1021/jf800242r
UR  - https://doi.org/10.1021/jf800242r
ER  -

APA

MA, P., B, B., V, R., N, C., & P, L. B. (2008). Influence of complexation between amylose and a flavored model sponge cake on the degree of aroma compound release.. Journal of agricultural and food chemistry. https://doi.org/10.1021/jf800242r

Source records

pubmed · retrieved 2026-09-26T05:40:43.396Z
europe-pmc · retrieved 2026-09-26T05:40:43.408Z
hal · retrieved 2026-09-26T05:40:43.440Z