Analysis of flavor quality and residual solvent of soy protein products-Reference-Cited by-同舟云学术

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Analysis of flavor quality and residual solvent of soy protein products

Published:1978-05 Issue:5 Volume:55 Page:454-458
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists’ Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Rayner E. T.,Wadsworth J. I.,Legendre M. G.,Dupuy H. P.

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference9 articles.

1. Am. Soc. for Test. Mater., Designation E-480-73:l (1973).

2. Larmond, E., Food Technol. 27(11):28 (1973).

3. Martin, S.L., Ibid.. 27(11):22 (1973).

4. Honig, D.H., K. Warner, and J.J. Rackis, J. Food Sci. 41:642 (1976).

5. Kalbrener, J.E., A.C. Eldridge, H.A. Moser, and W.J. Wolf, Cereal Chem. 48:595 (1971).

Cited by 18 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. Lipid oxidation in foods;Critical Reviews in Food Science and Nutrition;1996-02

2. Modification of an External Closed Inlet Device Analyzer to Prevent Binding of Methyl Ketones to the Septa and Cross-Contamination of Samples;Journal of Dairy Science;1990-02

3. Soy flavor and its improvement;Critical Reviews in Food Science and Nutrition;1988-01

4. Analysis of volatile heteroatomic meat flavor principles by purge-and-trap/gas chromatography-mass spectrometry;Journal of Agricultural and Food Chemistry;1987-11

5. Automated gas chromatographic system for volatile profile analysis of fats and oils;Journal of the American Oil Chemists' Society;1984-07

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