Abstract
The term sorption is generally used to describe the initial penetration and the dispersal of the permeant molecules into food matrices (Chirife and Iglesias 1978) and, more generally, into all kinds of polymers (Naylor 1989; Tsujita 1992).
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Guillard, V., Bourlieu, C., Gontard, N. (2013). Theoretical Background. In: Food Structure and Moisture Transfer. SpringerBriefs in Food, Health, and Nutrition, vol 8. Springer, New York, NY. https://doi.org/10.1007/978-1-4614-6342-9_2
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DOI: https://doi.org/10.1007/978-1-4614-6342-9_2
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