Rapid Discrimination and Characterization of Vanilla Bean Extracts by Attenuated Total Reflection Infrared Spectroscopy and Selected Ion Flow Tube Mass Spectrometry-Reference-Cited by-同舟云学术

Rapid Discrimination and Characterization of Vanilla Bean Extracts by Attenuated Total Reflection Infrared Spectroscopy and Selected Ion Flow Tube Mass Spectrometry

Published:2012-03 Issue:3 Volume:77 Page:C284-C292
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:

Author:

Sharp Michael D.,Kocaoglu-Vurma Nurdan A.,Langford Vaughan,Rodriguez-Saona Luis E.,Harper W. James

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1750-3841.2011.02544.x/fullpdf

Reference32 articles.

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3. Determination of olive oil oxidative status by selected ion flow tube mass spectrometry;Davis;J Agric Food Chem,2007

4. Vanilla production: technological, chemical, and biosynthetic aspects;Dignum;Food Rev Int,2001

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