Dialysis of flavour compounds: Yields of extraction on model solution-Reference-Cited by-同舟云学术

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Dialysis of flavour compounds: Yields of extraction on model solution

Published:1993-11 Issue:5 Volume:197 Page:419-423
ISSN:0044-3026
Container-title:Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung
language:en
Short-container-title:Z Lebensm Unters Forch

Author:

Molimard Pascal,Spinnler Henry-Eric

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/BF01202609.pdf

Reference12 articles.

1. Weurman C (1969) J Agric Food Chem 17:370?384

2. Adda J, Richard H (1991) In: Technique d'analyse et de contrôle dans les industries agroalimentaires. Sciences et techniques agroalimentaires. Elsevier, pp 269?284

3. Reineccius GA (1985) In: Min DB, Smouse TH (eds) Flavor chemistry of fats and oils. AOCS, Chaimpaign USA, pp 236?301

4. Likens ST, Nickerson GB (1964) Proc Am Soc Brev Chem 5:13

5. Forss DA, Holloway GL (1967) J Am Oil Chem Soc 44:572?575

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. 1. In Vivo Aroma Release during Eating of a Model Cheese: Relationships with Oral Parameters;Journal of Agricultural and Food Chemistry;2004-01-14

2. Cheese Flavour: Instrumental Techniques;Cheese: Chemistry, Physics and Microbiology;2004

3. Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties;Journal of Dairy Science;1996-02

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