Volatile compounds of rehydrated French beans, bell peppers and leeks. Part II. Gas chromatography/sniffing port analysis and sensory evaluation-Reference-Cited by-同舟云学术

Volatile compounds of rehydrated French beans, bell peppers and leeks. Part II. Gas chromatography/sniffing port analysis and sensory evaluation

Published:1995-01 Issue:1 Volume:54 Page:1-7
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Van Ruth Saskia M.,Roozen Jacques P.,Cozijnsen Jan L.,Posthumus Maarten A.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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4. Characterization of some volatile constituents of bell peppers;Buttery;J. Agric. Food Chem.,1969

5. Flavour impact values: a new concept for assigning numerical values for potency of individual flavour components and their contribution to overall flavour profile;Casimir;Ber. Int. Fruchtsaftunion,1978

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