Changes in structure and aroma release from starch–aroma systems upon α-amylase addition
- Journal Article
Journal / seriesEuropean food research and technology
SubjectStarch; Amylose; Aroma; Amylose inclusion complexes; α-Amylase; Starch degradation; Aroma release; Proton transfer reaction mass spectrometry (PTR-MS)
NotesReceived 18 December 2007, Revised 28 February 2008, Accepted 10 March 2008, Published online 26 April 2008.
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