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The reports on sorption of flavor compounds by packaging materials suggest that more elaborate and detailed research on the interactions between flavor compounds and packaging materials is needed to produce aseptic products having a more stable flavor profile, a longer shelf life and increased consumer acceptance. [Pg.320]

See other pages where Profiles, stable sorption is mentioned: [Pg.344] [Pg.547] [Pg.77] [Pg.198] [Pg.24] [Pg.378] [Pg.422] [Pg.76] [Pg.213]