Thermodynamic study of two different chewing-gum bases by inverse gas chromatography
- Journal Article
Journal / seriesJournal of Chromatography A
Pages / Article No.
SubjectThermodynamic parameters; Chewing gum; Food analysis; Inverse gas chromatography; Activity coefficients; Aroma compounds
NotesReceived 15 November 2002, Revised 31 March 2003, Accepted 3 April 2003, Published online 22 May 2003.
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