FLAVOR VOLATILES FORMED BY HEATED MILK-Reference-Cited by-同舟云学术

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FLAVOR VOLATILES FORMED BY HEATED MILK

Published:1980 Issue: Volume: Page:241-265
ISSN:
Container-title:The Analysis and Control of Less Desirable Flavors in Foods and Beverages
language:
Short-container-title:

Author:

Shibamoto Takayuki,Mihara Satoru,Nishimura Osamu,Kamiya Yoko,Aitoku Akiyoshi,Hayashi Jun

Publisher

Elsevier

Reference43 articles.

1. Effect of Other Flavor Components on the Perception of Diacetyl in Fermented Dairy Products

2. Beitrag zur Bildung von 2-Methyl-3-Hydroxypyton (Maltol)

3. Formation of Methylcyclopentenolone by Digestion of Spruce Wood or Galactose with Sodium Hydroxide Solutions at 100 degrees C.

Cited by 7 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. Undesirable Sulphur and Carbonyl Flavor Compounds in UHT Milk: A Review;Critical Reviews in Food Science and Nutrition;2012-01

2. Characterization of the Volatile Composition and Variations Between Infant Formulas and Mother’s Milk;Chemosensory Perception;2009-04-22

3. Reaction Kinetics Analysis of Chemical Changes in Pressure-Assisted Thermal Processing;Food Engineering Reviews;2009-04-21

4. Sorption Behavior of Selected Aldehyde-scavenging Agents in Poly(ethylene terephthalate) Blends;Journal of Food Science;2003-08

5. The flavour of milk and dairy products: I. Milk of different kinds, milk powder, butter and cream;International Journal of Dairy Technology;1997-05

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