A Technique for the Study of Lipid-Soluble Food Flavor Volatilesb
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1963.tb00206.x/fullpdf
Reference9 articles.
1. Combination Gas Sampler and Fraction Collector for Gas Chromatography and Mass Spectrometer Application
2. A new technique for the isolation of flavor components from fats and oils
3. Flavor and Odor Defects of Gamma-Irradiated Skimmilk. II. Identification of Volatile Components by Gas Chromatography and Mass Spectrometry
4. Isolation of volatile constituents from fats and oils by vacuum degassing
5. Gas Chromatography of Food Volatiles-An Improved Collection System.
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1. Detection of Volatile Compounds of Cheese and Their Contribution to the Flavor Profile of Surface-Ripened Cheese;Comprehensive Reviews in Food Science and Food Safety;2018-01-27
2. Structure–Odor Correlations in Homologous Series of Alkanethiols and Attempts To Predict Odor Thresholds by 3D-QSAR Studies;Journal of Agricultural and Food Chemistry;2015-02-03
3. Volatile sulfur compounds in Cheddar cheese determined by headspace solid-phase microextraction and gas chromatograph-pulsed flame photometric detection;Journal of Chromatography A;2005-02
4. Flavor of Cheddar Cheese: A Chemical and Sensory Perspective;Comprehensive Reviews in Food Science and Food Safety;2003-10
5. Sulfur metabolism in bacteria associated with cheese;Antonie van Leeuwenhoek;1999
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