Water Solubility of Flavor Compounds Influences Formation of Flavor Inclusion Complexes from Dispersed High-Amylose Maize Starch
2008 ◽
Vol 56
(1)
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pp. 220-226
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2010 ◽
Vol 58
(13)
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pp. 8043-8047
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2017 ◽
Vol 53
(1)
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pp. 112-120
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