Trends in food science & technology an overview of mead production and the physicochemical, toxicological, and sensory characteristics of mead with a special emphasis on flavor-Reference-Cited by-同舟云学术

Trends in food science & technology an overview of mead production and the physicochemical, toxicological, and sensory characteristics of mead with a special emphasis on flavor

Published:2020-12 Issue: Volume:106 Page:402-416
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Starowicz Małgorzata^ORCID,Granvogl Michael

Funder

MS & HE Decision

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference74 articles.

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5. The fate of furfurals and other volatile markers during the baking process of a model cookie;Ameur;Food Chemistry,2008

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