Analytical methods for molecular gastronomy
暂无分享,去创建一个
[1] Hervé This,et al. Chimie supramoléculaire et auto-organisation , 2001 .
[2] Hervé This. Formal descriptions for formulation. , 2007, International journal of pharmaceutics.
[3] A. Moing,et al. Sucrose, glucose, and fructose extraction in aqueous carrot root extracts prepared at different temperatures by means of direct NMR measurements. , 2006, Journal of agricultural and food chemistry.
[4] D. Trinh,et al. Color evolution of aqueous solutions obtained by thermal processing of carrot (Daucus carota L.) roots: influence of light. , 2008, Journal of food science.