POROUS POLYMER TRAPPING FOR GC/MS ANALYSIS OF VEGETABLE FLAVORS
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Publisher
Elsevier
Reference32 articles.
1. Biogenesis of aroma constituents of fruits and vegetables
2. Dimethyl sulfide and its precursor in sweet corn
3. EFFECT OF HYBRIDS AND PROCESSING ON THE DIMETHYL SULFIDE POTENTIAL OF SWEET CORN
Cited by 14 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. Mechanisms of Extraction of Aroma Compounds from Foods, Using Adsorbents. Effect of Various Parameters;Food Reviews International;2006-01
2. Trapping of Aromatic Compounds by Adsorption on Hydrophobic Sorbents;Separation Science and Technology;1996-11
3. Sensory Characterization of Sweet Corn Lines Differing in Physical and Chemical Composition.;Journal of Food Science;1996-01
4. MAJOR VOLATILES IN TOASTED CANOLA OIL;Journal of Food Lipids;1995-12
5. Changes in flavour release from rehydrated: Diced bell peppers (Capsicum annuum) by artificial saliva components in three mouth model systems;Journal of the Science of Food and Agriculture;1995-02
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