A review of parametrized trajectory method-based chemical kinetics application to food and flavor analysis
Author:
Funder
Fondazione Edmund Mach
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology
Link
https://link.springer.com/content/pdf/10.1007/s00217-023-04289-8.pdf
Reference103 articles.
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4. Spinnler E (2003). In: Baigrie B (ed) Taints and off-flavours in foods. Woodhead Publishing Series in Food Science, Technology and Nutrition; Woodhead Publishing, pp 176–188
5. Kilcast D (2003). In: Baigrie B (ed) Taints and off-flavours in foods. Woodhead Publishing Series in Food Science, Technology and Nutrition; Woodhead Publishing, pp 5–30
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