CONTRIBUTIONS OF SELECTED FLAVOR COMPOUNDS TO THE SENSORY PROPERTIES OF MAPLE SYRUP-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

CONTRIBUTIONS OF SELECTED FLAVOR COMPOUNDS TO THE SENSORY PROPERTIES OF MAPLE SYRUP

Published:1991-07 Issue:2 Volume:6 Page:101-118
ISSN:0887-8250
Container-title:Journal of Sensory Studies
language:en
Short-container-title:J Sensory Studies

Author:

BELFORD A. L.,LINDSAY R. C.,RIDLEY S. C.

Publisher

Wiley

Subject

Sensory Systems,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-459X.1991.tb00506.x/fullpdf

Reference32 articles.

1. M. AMERINE, R. M. PANGBORN, and E. B. ROESSLER, 1965 . Principles of Sensory Evaluation of Foods , p.277 , Academic Press, New York.

2. Anon . 1990 . Maple replacement. Prepared Foods. March: 148.

Cited by 13 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Nutritional, pharmacological, and sensory properties of maple syrup: A comprehensive review;Heliyon;2023-09

2. Maple Syrup: Chemical Analysis and Nutritional Profile, Health Impacts, Safety and Quality Control, and Food Industry Applications;International Journal of Environmental Research and Public Health;2022-10-21

3. Chemical composition and mineralogical residence of maple syrup: A comprehensive review;Food Chemistry;2022-04

4. The sensory properties and metabolic impact of natural and synthetic sweeteners;Comprehensive Reviews in Food Science and Food Safety;2021-02-13

5. Characterization and Removal of Buddy Off‐Flavor in Maple Syrup;Journal of Food Science;2019-05-23

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP