Creation and Production of Liquid and Dry Flavours-Reference-Cited by-同舟云学术

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Creation and Production of Liquid and Dry Flavours

Published: Issue: Volume: Page:457-488
ISSN:
Container-title:Flavours and Fragrances
language:
Short-container-title:

Author:

Barnekow Rainer,Muche Sylvia,Ley Jakob,Sabater Christopher,Hilmer Jens-Michael,Krammer Gerhard

Publisher

Springer Berlin Heidelberg

Link

http://link.springer.com/content/pdf/10.1007/978-3-540-49339-6_21.pdf

Reference65 articles.

1. The Bible, Exodus 23

2. Haarmann W (1877) Kaiserliches Patentamt no 576

3. Rabenhorst J, Hopp R (1991) DE 3 920 039

4. Rabenhorst J, Hopp R (1997) EP 0 761 817

5. Shaikh Y (2002) Specialty Aroma Chemicals in Flavors and Fragrances. Allured, Carol Stream, p vii

Cited by 3 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. Food Perception and Aesthetics - Linking Sensory Science to Culinary Practice;Journal of Culinary Science & Technology;2020-10-15

2. Aroma compounds evolution in fruit spirits under different storage conditions analyzed with multiway anova and artificial neural networks;Journal of Food Processing and Preservation;2020-02-18

3. Characterization of Flavor Modulating Effects in Complex Mixtures via High Temperature Liquid Chromatography;Journal of Agricultural and Food Chemistry;2009-11-19

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