@inbook{74236a8c60574c6fb1b734078a4a1519,
title = "Delivery of Flavours from Food Matrices",
keywords = "Activity coefficients for gas phase, Attractive interactions, fixation of flavour compounds, Flavour delivery - availability of flavour compounds in gas phase, Flavour from food matrices, Food composition factors and eating behaviour, Human perception of food flavour and texture, Interactions between flavour substances and food components - attractive and repulsive interactions, Repulsive interactions, release of aroma compounds, Thermodynamic aspects of flavour release - phase partitioning, Types of binding - absorption and adsorption, physicochemical and chemical binding",
author = "\{van Ruth\}, \{Saskia M.\} and Roozen, \{Jacques P.\}",
year = "2010",
month = jan,
day = "5",
doi = "10.1002/9781444317770.ch7",
language = "English",
isbn = "9781405185431",
pages = "190--206",
booktitle = "Food Flavour Technology",
publisher = "Wiley-Blackwell",
address = "United States",
}