Application of multivariate statistical methods to extend the authenticity control of flavour constituents of apple juice-Reference-Cited by-同舟云学术

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Application of multivariate statistical methods to extend the authenticity control of flavour constituents of apple juice

Published:1999-02-08 Issue:2 Volume:208 Page:130-133
ISSN:1431-4649
Container-title:Zeitschrift f�r Lebensmitteluntersuchung und -Forschung A
language:
Short-container-title:Zeitschrift f�r Lebensmitteluntersuchung und -Forschung A

Author:

König T.,Schreier P.

Publisher

Springer Science and Business Media LLC

Link

http://link.springer.com/content/pdf/10.1007/s002170050389.pdf

Cited by 8 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Evaluation of flavor profile in blown pack spoilage meatballs via electronic nose and gas chromatography-ion mobility spectrometry (GC-IMS) integration;Journal of Food Measurement and Characterization;2022-09-30

2. A review of fruit juice authenticity assessments: Targeted and untargeted analyses;Critical Reviews in Food Science and Nutrition;2021-03-08

3. Antioxidant properties, sensory characteristics and volatile compounds profile of apple juices from ancient Tuscany (Italy) apple varieties;European Journal of Horticultural Science;2016-10-26

4. Apple juice preservation through microbial adsorption by nano/micro-tubular cellulose;Innovative Food Science & Emerging Technologies;2016-02

5. Thermal and pulsed electric fields pasteurization of apple juice: Effects on physicochemical properties and flavour compounds;Journal of Food Engineering;2007-11

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