@article{307c9de3eee2411e828b59afdaa01573,
title = "Permeation of aroma compounds through plastic films under high pressure: In-situ measuring method",
abstract = "Permeation rates of aroma compounds through food packages were studied with a new in-situ technique as a function of the applied pressure. Thus, the influence (a) of phases to build-up and reduce the pressure and (b) sample preparation on the permeation rate can be eliminated.",
keywords = "Aroma compounds, High pressure processing (HPP), In-situ technique, Packaging, Permeation",
author = "J. G{\"o}tz and H. Weisser",
note = "Funding Information: We would like to thank the DFG, Bonn, for financial support within the project Go557/2-1. The presented study was part of feasibility studies which were carried out at the TU M{\"u}nchen in Weihenstephan concerning different aspects of high hydrostatic pressure processing of foods. ",
year = "2002",
doi = "10.1016/S1466-8564(01)00061-3",
language = "English",
volume = "3",
pages = "25--31",
journal = "Innovative Food Science and Emerging Technologies",
issn = "1466-8564",
publisher = "Elsevier B.V.",
number = "1",
}