Salicylaldehyde is a characteristic aroma component of buckwheat groats

Author:

Janeš Damjan,Kreft Samo

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference18 articles.

1. Alevantis (2003). Building material emissions study (p. 84). Sacramento California: Integrated Waste Management Board.

2. Aroma compounds: Interactions with other food constituents;Belitz,2004

3. Composition and technological properties of the flour and bran from common and tartary buckwheat;Bonafaccia;Food Chemistry,2003

4. Kim, S. L., Kim, S. K., Lee, Y. H., & Park, C. H. (2001). Varietal difference of fatty acid composition and vitamin E content in buckwheat grains. In The proceeding of the 8th ISB (pp. 523–531).

5. Headspace gas chromatography sensory analysis of buckwheat stored under controlled atmosphere;Mazza;Journal of Food Quality,1999

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