New Developments in Methods for Analysis of Volatile Flavor Compounds and their Precursors-Reference-Cited by-同舟云学术

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New Developments in Methods for Analysis of Volatile Flavor Compounds and their Precursors

Published:1995 Issue: Volume: Page:403-431
ISSN:
Container-title:Characterization of Food
language:
Short-container-title:

Author:

Schieberle Peter

Publisher

Elsevier

Reference120 articles.

1. Der Geruchssinn des Menschen Chemische, physikalische, physiologische und psychologische Vorgänge beim Riechen

2. Volatile Compounds in Foods and Beverages;Maarse,1991

3. Volatile Compounds in Foods — Qualitative and Quantitative Data TNO-CIVO Food Analysis Institut;Maarse,1989

4. Flavor Science;Buttery,1993

5. Flavor Science;Acree,1993

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