Determination of detection thresholds of sinigrin in water‐based matrix and allyl isothiocyanate in water‐ and oil‐based matrices
Author:
Affiliation:
1. Department of Food Technology University of Applied Sciences Fulda Fulda Germany
2. Department of Agricultural and Biosystems Engineering University of Kassel Witzenhausen Germany
Funder
Federal Hessian Ministry of Science and Art
Publisher
Wiley
Subject
Sensory Systems,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/joss.12571
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