Thermodynamic study of two different chewing-gum bases by inverse gas chromatography
dc.contributor.author
Niederer, Brigitte
dc.contributor.author
Le, Anh
dc.contributor.author
Cantergiani, Ennio
dc.date.accessioned
2017-06-10T09:02:30Z
dc.date.available
2017-06-10T09:02:30Z
dc.date.issued
2003-05-09
dc.identifier.issn
0021-9673
dc.identifier.other
10.1016/S0021-9673(03)00613-7
dc.identifier.uri
http://hdl.handle.net/20.500.11850/55678
dc.language.iso
en
dc.publisher
Elsevier
dc.subject
Thermodynamic parameters
dc.subject
Chewing gum
dc.subject
Food analysis
dc.subject
Inverse gas chromatography
dc.subject
Activity coefficients
dc.subject
Aroma compounds
dc.title
Thermodynamic study of two different chewing-gum bases by inverse gas chromatography
dc.type
Journal Article
ethz.journal.title
Journal of Chromatography A
ethz.journal.volume
996
ethz.journal.issue
1-2
ethz.pages.start
189
ethz.pages.end
194
ethz.notes
Received 15 November 2002, Revised 31 March 2003, Accepted 3 April 2003, Published online 22 May 2003.
ethz.identifier.wos
ethz.identifier.nebis
001820689
ethz.publication.place
Amsterdam
ethz.publication.status
published
ethz.date.deposited
2017-06-10T09:05:30Z
ethz.source
ECIT
ethz.identifier.importid
imp59364fc30aaa712171
ethz.ecitpid
pub:89772
ethz.eth
yes
ethz.availability
Metadata only
ethz.rosetta.installDate
2017-07-12T22:32:34Z
ethz.rosetta.lastUpdated
2021-02-14T09:21:52Z
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true
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Journal Article [128536]