Author:
Birch Anja N.,Petersen Mikael A.,Hansen Åse S.
Funder
Lantmännen-Unibake, Food Research School Denmark
Faculty of Life Sciences, University of Copenhagen, Denmark
Reference41 articles.
1. Approved methods of the American Association of Cereal Chemists;AACC,1995
2. Effect of fermentation temperature and culture media on the yeast lipid composition and wine volatile compounds;Beltran;International Journal of Food Microbiology,2008
3. Influence of human saliva on odorant concentrations. 2. Aldehydes, alcohols, 3-alkyl-2-methoxypyrazines, methoxyphenols, and 3-hydroxy-4,5-dimethyl-2(5H)-furanone;Buettner;Journal of Agricultural and Food Chemistry,2002
4. Quantitative and sensory studies on tomato paste volatiles;Buttery;Journal of Agricultural and Food Chemistry,1990
5. Contribution of volatiles to rice aroma;Buttery;Journal of Agricultural and Food Chemistry,1988
Cited by
130 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