The Current and Emerging Research Related Aroma and Flavor
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Publisher
Springer Nature Switzerland
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-62612-8_11
Reference82 articles.
1. Al Aïn S, Poupon D, Hétu S et al (2019) Smell training improves olfactory function and alters brain structure. NeuroImage 189:45–54. https://doi.org/10.1016/j.neuroimage.2019.01.008
2. Attokaran M (2017) Solvent extraction. In: Natural food flavors and colorants. Wiley, pp 31–34. https://doi.org/10.1002/9781119114796.ch8
3. Bel-Rhlid R, Berger RG, Blank I (2018) Bio-mediated generation of food flavors – towards sustainable flavor production inspired by nature. Trends Food Sci Technol 78:134–143. https://doi.org/10.1016/j.tifs.2018.06.004
4. Benvenutti L, Zielinski AAF, Ferreira SRS (2022) Subcritical water extraction (SWE) modified by deep eutectic solvent (DES) for pectin recovery from a Brazilian berry by-product. J Supercrit Fluids 189:105729. https://doi.org/10.1016/j.supflu.2022.105729
5. Berger RG (2007) Flavours and fragrances: chemistry, bioprocessing and sustainability. Springer, Berlin
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