Quantitation of the odour-active compounds in Andes berry (Rubus glaucus Benth) fruit using the molecular sensory approach-Reference-Cited by-同舟云学术

Quantitation of the odour-active compounds in Andes berry (Rubus glaucus Benth) fruit using the molecular sensory approach

Published:2013-01-04 Issue:2 Volume:236 Page:373-378
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Sinuco Diana Cristina,Steinhaus Martin,Osorio Coralia,Schieberle Peter

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00217-012-1883-8.pdf

Reference25 articles.

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4. Meret M, Brat P, Mertz C, Lebrun M, Günata Z (2011) Food Res Int 44:54–60

5. Schieberle P, Hofmann T (2011) In: Jelen H (ed) Food flavors—chemical. Sensory and Technological Properties. CRC Press, Boca Raton, FL (USA), Taylor and Francis Group, pp 411–437

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