Effects of Lipids and Emulsifiers on the Release of Strawberry Aroma Compounds in Soy‐Based Emulsions
ABSTRACT To explore the effects of lipids and emulsifiers on the release of strawberry aroma compounds in soy‐based emulsions, the release of seven strawberry aroma compounds (limonene, ethyl hexanoate, (Z)‐3‐hexenyl acetate, ethyl 2‐methylbutanoate, ethyl butanoate, (Z)‐3‐hexenol, and diacetyl) was...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2024-12-01
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| Series: | Food Bioengineering |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fbe2.12112 |
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