AROMA QUALITY OF CORN GERM PROTEIN FLOURS DETERMINED BY SENSORY AND GAS CHROMATOGRAPHIC PROFILES
Author:
Publisher
Wiley
Subject
Safety, Risk, Reliability and Quality,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4557.1991.tb00079.x/fullpdf
Reference21 articles.
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2. n-Hexanal and Some Volatile Alcohols
3. Production of a food grade flour from defatted corn germ meal
4. CLASSIFICATION OF CORN ODOR BY STATISTICAL ANALYSIS OF GAS CHROMATOGRAPHIC PATTERNS OF HEADSPACE VOLATILES
5. Volatile components of papaya (Carica papaya L., Solo variety)
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