Representativeness of Apple Aroma Extract Obtained by Vacuum Hydrodistillation: Comparison of Two Concentration Techniques-Reference-Cited by-同舟云学术

Representativeness of Apple Aroma Extract Obtained by Vacuum Hydrodistillation: Comparison of Two Concentration Techniques

Published:2003-10 Issue:8 Volume:68 Page:2411-2415
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

Mehinagic E.,Prost C.,Demaimay M.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2003.tb07038.x/fullpdf

Reference19 articles.

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2. Review of apple flavor — State of the art∗

3. Factors affecting apple aroma/flavour volatile concentration: A Review

4. Isolement des constituants de l'arôme des fromages : comparaison de méthodes

5. Effect of Antioxidants on the Flavor Characteristics and the Gas Chromatography/Olfactometry Profiles of Champagne Extracts

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