Andrew Taylor to Gelatin
This is a "connection" page, showing publications Andrew Taylor has written about Gelatin.
Connection Strength
0.303
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Linforth RS, Pearson KS, Taylor AJ. In vivo flavor release from gelatin-sucrose gels containing droplets of flavor compounds. J Agric Food Chem. 2007 Sep 19; 55(19):7859-63.
Score: 0.303
Connection Strength
The connection strength for concepts is the sum of the scores for each matching publication.
Publication scores are based on many factors, including how long ago they were written and whether the person is a first or senior author.