Enantiomeric differentiation of three key volatile compounds in three different palm wines (Elaeis guineensis, Borassus flabellifer and Nypa fruticans)-Reference-Cited by-同舟云学术

Enantiomeric differentiation of three key volatile compounds in three different palm wines (Elaeis guineensis, Borassus flabellifer and Nypa fruticans)

Published:2017-08-03 Issue:1 Volume:16 Page:70-75
ISSN:1947-6337
Container-title:CyTA - Journal of Food
language:en
Short-container-title:CyTA - Journal of Food

Author:

Lasekan Ola¹

Affiliation:

1. Faculty of Food Science & Technology, University Putra Malaysia, Serdang, Malaysia

Funder

The Malaysian higher education under fundamental research grant scheme at the Univ Putra Malaysia

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science

Link

https://tandfonline.com/doi/pdf/10.1080/19476337.2017.1337813

Reference34 articles.

1. Growth of yeasts, lactic and acetic acid bacteria in palm wine during tapping and fermentation from felled oil palm (Elaeis guineensis) in Ghana

2. Relevance of enantiomeric separations in food and beverage analyses

3. Stereodifferentiation of some chiral monoterpenes using multidimensional gas chromatography

4. Stereodifferentiation of some chiral aroma compounds in wine using solid phase microextraction and multidimensional gas chromatography

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