Isolation of volatile flavor compounds from peanut butter using purge-and-trap techniques-Reference-Cited by-同舟云学术

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Isolation of volatile flavor compounds from peanut butter using purge-and-trap techniques

Published:1998 Issue: Volume: Page:225-243
ISSN:0167-4501
Container-title:Developments in Food Science
language:
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Author:

Boylston Terri Drumm,Vinyard Bryan T.

Publisher

Elsevier

Reference41 articles.

1. Volatile components of roasted peanuts. Neutral fraction

2. Quality of Selected Fruits and Vegetables in North America;Buckholz,1981

3. Effects of storage time and conditions on peanut volatiles

4. Lipids as a Source of Flavor;Litman,1978

Cited by 2 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

1. Analysis of volatiles from the thermal decomposition of Amadori rearrangement products in the cysteine-glucose Maillard reaction and density functional theory study;Food Research International;2024-07

2. The Role of Separation in the Identification of Trace Aroma Compounds;ACS Symposium Series;2011-01

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