Identification of buckwheat (Fagopyrum esculentum Moench) aroma compounds with GC–MS-Reference-Cited by-同舟云学术

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Identification of buckwheat (Fagopyrum esculentum Moench) aroma compounds with GC–MS

Published:2009-01 Issue:1 Volume:112 Page:120-124
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Janeš Damjan,Kantar Dragana,Kreft Samo,Prosen Helena

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference18 articles.

1. Aroma compounds;Belitz,2004

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

3. Fenaroli’s handbook of flavor ingredients;Burdock,2005

4. ChemZoo Corporation, ChemSpider Beta. (2007). Accessed 28.11.07.

5. Determination of essential oils in vegetable drugs;Council of Europe,2005

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