Subject
Food Science,Analytical Chemistry
Reference40 articles.
1. Aroma compounds;Belitz,2009
2. Characterization of key aroma compounds in raw and roasted peas (Pisum sativum L.) by application of instrumental and sensory techniques;Bi;Journal of Agricultural and Food Chemistry,2020
3. Identification of potent odorants formed by autoxidation of arachidonic acid structure elucidation and synthesis of (E, Z, Z)-2,4,7-tridecatrienal;Blank;Journal of Agricultural and Food Chemistry,2001
4. Changes in the concentrations of key aroma compounds in oat (Avena sativa) flour during manufacturing of oat pastry;Dach;Journal of Agricultural and Food Chemistry,2021
5. Analysis of fatty aldehyde composition, including 12-methyltridecanal, in plasmalogens from Longissimus muscle of concentrate- and pasture-fed bulls;Dannenberger;Journal of Agricultural and Food Chemistry,2006
Cited by
2 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