Development of a headspace trap HRGC/MS method for the assessment of the relevance of certain aroma compounds on the sensorial characteristics of commercial apple juice-Reference-Cited by-同舟云学术

Development of a headspace trap HRGC/MS method for the assessment of the relevance of certain aroma compounds on the sensorial characteristics of commercial apple juice

Published:2011-06 Issue:4 Volume:126 Page:1926-1933
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Nikfardjam Martin Pour,Maier Daniel

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference27 articles.

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3. Lehrbuch der Lebensmittelchemie;Belitz,2008

4. Fenaroli’s handbook of flavor ingredients;Burdock,2009

5. Factors affecting apple aroma/flavour volatile concentration: A review;Dixon;New Zealand Journal of Crop and Horticultural Science,2000

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